Use those herbs for a cocktail!
Who says you have to only cook with all those herbs. Why not try a cocktail using the rosemary you may have growing in your garden to make a simple syrup.
What have you been doing with all this at home time?. We moved from The Woodlands to Round Top, Tx and still pretty much the same thing going on. Staying at home, occasionally going out to the store. I’ve tried new recipes, crafting, not doing house cleaning, crafting, and making a few mask just in case I needed to run out to pick up something I probably don’t really need.
My movie going has come to a halt, down to zero from 1-2 times a week when all this covid-19 started. At first the theaters cut the number of seats by half then before I knew it they were closed all together. So those closings increased my streaming tv shows and now I just make my popcorn at home even though it isn’t quite the same. My Amazon ordering in the beginning of all this had increased just so I could stock up on some of the craft supplies I might need. Have I used those? No. I’m just hoarding them so when I feel the mood to make something the supplies are there. If you need something, I may have it in my newly converted craft room. (Since moving about 3 weeks ago I’ve now started back on my butterfly heart wall hangings. At least this is keeping me out of trouble.)
Quick and easy cobbler!
During the quarantine I’ve been trying to use up some of the things in my packed to the brim freezer (and also to clear some things out before we moved to Round Top) and came across these peaches that I bought at the height of peach season last year, and decided they needed to be resurrected into a good peach cobble.
I just happened to be on YouTube watching some food videos and came across some Paula Deen Quarantine recipes. She has quite a few that are under 15 minutes and pretty fun to watch. In fact, before I knew it I’d watch about 5 of hers and picked up a few things I thought I could make with things I have on hand.
Fry bread or naan, you decide.
(Note: by the time this recipe post we will have moved to Round Top, Texas. Luckily I planned a few post ahead not knowing where we were going to be living while building a house. Hope to continue my food journey in Round Top with old and new friends to have to dinner.)
There’s nothing better than some hot homemade bread and it seems like a lot of people started experimenting with bread baking during the pandemic. Whether it is a biscuit, a fruited quick bread, homemade French/Italian loaves, a pan of cornbread or hot naan right off the griddle, if it’s fresh out of the oven/griddle then you are in for a treat.
Indian fry bread is very similar to naan except it doesn’t have the yogurt in the ingredients. I decided to try and fry some of these just to see what I liked the best and the “fried” ones won. But, on the other hand, the griddle ones were brushed with melted butter on both sides and then shook in a bag of cinnamon sugar and were delicious too. Continue Reading…
Ei, veze, arrautza, oeuf, Muna, Uovo, Ubh! Or just EGG!
An egg by any other name would still be just an EGG. Just as Juliet once said “What’s in a name?”, That which we call an “egg” (sorry William) “by any other name would taste the same”. So whether you are saying Ei (Dutch), Veze (Albanian), Arrautza (Basque), Oeuf (French), Muna (Finnish( , Uovo (Italian), or Ubh (Irish) it’s still just an egg and for this recipe it’s a chicken egg.
I first saw oeuf mayonnaise on a food blog and to me looked like eggs sitting on top of grits. Not until I comment on David Lebovitz’s site did I know how wrong I was (and stupid) because I thought the stuff on the plate was “grits” (of course they had to be cheese grits) but the halved boiled eggs were sitting on top of homemade mayonnaise.
When I made this dish we were in the middle of the pandemic and I was doing a lot of cooking. A few reasons for all the cooking was boredom, we had to eat, had to get some post made in advance of my shoulder surgery, had to cook some meals for the freezer for post surgery, I love to cook anyway, and I am cooking via internet with the grandsons in Chicago (Oliver and Charlie).
Well, we are still the in pandemic, I’m still cooking, I had the shoulder surgery and in physical therapy. And, during all this we listed our house, the first day had 14 people look, 5 offers, accepted one and now in the process of starting to pack up some things to move to Round Top, Texas (population 90) and will start the process of building a house there.
Almost a pineapple pie!
I don’t know what you are doing if you are still home bound but when I bought all those groceries a couple of weeks ago to make post surgery meals I knew if I had flour, sugar, butter, chocolate and some fruits I could bake, bake, bake. And that is what I did.
During this time I also experimented with a couple of recipes I’ve been wanting to try and I knew for a couple of weeks at least after surgery I would not be baking/cooking.
Red grapes with roasted pork?
Several weeks ago before all this sheltering in place started we had dinner with some old (not in age of course) Chevron friends that spend part of their year here and part in Minnesota. It’s always great to catch up on what is going on in each other’s lives.
I loved everything about the meal we had that night, the cocktails (thanks Jane/Tony), the appetizers and just the whole meal. In all my years of cooking I’ve never put grapes in anything I cooked and when I first saw these on our plates I thought they were little stems of cherry tomatoes and to my surprise they were sweet grapes that were delicious with a bite of fork. So the way I ate mine when I made this recipe was to take half a grape (these were huge red grapes I bought) and bite of pork; one delicious bite.
American Fries the best.
Doesn’t everyone have those favorite dishes our mother’s use to make or may still make just for you. Whether it’s a cake, some kind of yummy dessert, side dish or even a Sunday pot roast those favorites will bring back memories of a different time.
The last several months as been hard on us all. Who would have ever though that we would live through something like this terrible virus. Thank goodness for the internet, face time, Zoom, Skyp and a working kitchen. Being in the kitchen takes my mind off everything even though I am glued to the news station not wanting to miss any good news happening. We did a Zoom with all three kids/families and it was a lot of fun seeing the cousins talk to each other (all at the same time) and just seeing everyone’s face made me feel almost as good as a hug I would get from them.
Finally getting around to making this.
There are millions or maybe even a gazillion key lime pie lovers and recipes. Anyone who has ever made it, I’m sure, has been tempted to add a drop or two of green food coloring. — STOP. It isn’t that easy to fight the temptation to get out that little bottle of artificial color and give a squeeze to make your pie a beautiful green color. Only thing is that a key lime pie should never be green. It should be more of a yellowish color and you should really try to find key limes and not the large green Persian limes we use in our margaritas or mojitos.
Key Lime pie is probably one of the easiest pies to make but I’ve never seen one look any prettier than the other, that is, until I made the White Chocolate Key Lime Pie and that was a cross between a white chocolate pie I had in Panama City Beach a few years ago and a key lime pie. I’ve been trying to prettify the regular key lime pie recipe so I decided to turn it into a Parfait and add some beautiful shredded edible flowers for a garnish and some ground pistachios to give it at least a little green color.
I started planning this recipe about three years ago and just haven’t got around to making the dessert. I’d planning on doing it for St. Patrick’s Day but then the virus hit and the recipe was forgotten again. Easter was the perfect time to make this little dessert because I had some edible flowers growing outside that I’d planned on using for a garnish. I’d made some masks for some friends and told them the mask came with some little parfaits. Can’t have one without the other since I did not want to be responsible for eating the whole recipe. (I hope they liked them.)
Thank you David for another wonderful recipe!
Talking to my sister one day in April (just realized it is still April) during the lockdown I was telling her we have “nothing but time” (a favorite saying of my husband’s even before the quarantine) but I do not have enough time in one day to do everything I want to accomplish.
For instance, yesterday I did curb side pickup for some expandable drawer dividers from The Container Store. So I knew my day was going to be cleaning out drawers in the kitchen and putting in new dividers, and I HAD to get some laundry done and then I started thinking about this recipe for cabbage soup I had made in March.
This recipe was one I made after St. Pat’s day and thought it would make a great soup for a brewery. My first look for the recipe was on Pinterest (no I did to pin it), my second spot was Copy Me That app that I use all the time (no recipe there). Then panic set in and I look through the last 3-4 months of Southern Living magazine and Garden and Gun (NO RECIPE). I’m getting anxious, feverish, almost faint (no I din’t get the virus.) I WANTED that recipe. So I turn to googling and didn’t see any recipes previously highlighted.
As pretty as a Round Top sunset!
I’m one of those people who can hold their alcohol. Normally a few sips of a cocktail and my eyes are blurring and after drinking half a drink my lips are numb. But during these trying times of being quarantined I’ve developed the habit of trying new cocktails around 5:00 in the afternoon. I love anything served in a martini glass and would rather have a cocktail over a glass of wine.
So when I came up with this cocktail one afternoon it turned out to be such a pretty color I decided to call it a Round Top Sunset Cocktail.
EASY RECIPES FOR YOU TO TRY WHILE YOU ARE HOME SAFE!
What’s a person to do these days? COOK? – YES
We can’t go to the movies, can’t go to the beach, can’t get together with friends, can’t play bunco, or go out to eat etc., etc., etc. I don’t like being told what I can’t do BUT it is helping us all to stay healthy and safe and will hopefully we’ll get through this sooner than later.
When I have spare time, and that’s all I have these days, I cook. I’d rather be in the kitchen cooking that just about anything else I do.
Most of my recipes aren’t easy; not hard either. Or, at least I don’t think they’re hard. I’ve never met a recipe that I didn’t want to try. Well, maybe, I’ve never made a real petit four with the marzipan and the cute toppings. Maybe I will put that on my list of things to make while held up in my house. But, then whose going to eat those cute little things; I sure don’t want to be the one tempted. Those may have to wait until we are all back doing our normal things.