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.
Who would have thought coming into this new year that we would be going through anything like the pandemic we are now living through. The government all seems to be working together, finally, to do what our country needs. People and business have sacrificed so much to try and stop this virus. Closing restaurants, bars, now even parks are closed in our area quickly makes you realize how serious this is.
Remember these from your childhood?
So, what is everyone doing these quarantined, cancelling of events, panic at the grocery store times? I’m hoping you are safe, healthy and finding something to do to keep busy.
I went to the grocery the other day not to buy a hundred rolls of toilet paper (still don’t understand that) but to stock up on groceries so I could pre-cook meals for when I have shoulder replacement surgery on March 31. Within two days I had 14 meals put in the freezer so I’m prepared. As far as the flu scare goes, I’m still going out. (As of today, I’m staying in and keeping busy crafting and cooking.
I bought a Cricut machine back in January and this is the perfect time to sit upstairs and craft, craft, craft and a girl needs supplies, right? I probably have bought everything I could use for a year so far and haven’t made my first paper flower. Oh well, I’ll get to it in the next couple of weeks.
With or without a crust this is delicious!
Recently we had some old friends drop by on their way back to Nebraska (Chuck, Polly and their son) and we asked another couple from our past (Chevron friends Tony and Jane) who lives in The Woodlands to come over for brunch.
It was great catching up with each other and what better way to do it than sharing a meal. This recipe comes from another friend, Sally who now lives in Minnesota and one she shared with me back in the 70’s when we lived in Ft. Madison, Iowa. Sally, if I have changed this recipe from the original, let me know. Sometimes I start straying off in another direction and lose my original recipe.
Happy Birthday Gordon!
I am so glad my friend, Gordon, turned a year older in January. Why? Well, because I’ve never known anyone who likes chocolate more than he does and it gave me an excuse to try yet another chocolate recipe. On his 60th birthday (a few years ago) I gave him a chocolate party and I’m sure he had a hard time sleeping after trying all the chocolate delights we had that night.
Roaming around the chocolate section of HEB the other day I came across a bag of Kraft Caramel Bits. I had to buy them even though I didn’t know what plans I had for them. I always have chocolate chips and never without plenty of sugars, flours, butter and anything it would take to throw a dessert together so I thought why not take a chocolate cookie recipe and add nuts, caramel and chocolate chips and turn it into a turtle cookie.
What the heck is Affogato you say?
The Italians have given us so many good pasta dishes, sauces, risottos, lasagna and of course their tiramisu; BUT have you tried their Affogato. Affogato literally means drowned and what is being drowned in? Well an Affogato is ice cream, either vanilla, coffee, or chocolate, and it’s drowned in hot espresso or a very strong coffee. (All recipes call for hot espresso but I think next time I will use room temperature espresso so it doesn’t melt the ice cream so quickly.)
We spent New Year’s eve with friends and she made an Affogato for dessert. It was delicious and reminded me of one I had at a restaurant in Austin years ago. This particular recipe I’m using chocolate shavings and chopped hazelnuts and a splash of kahlula. I put the ice cream in a brandy type glass and I have some little egg cups I will put the hot espresso in and then some tiny pitchers with handle that I will put the kahlula — a little interactive dessert that’s easy, fun and of course delicious.
Spring hasn’t sprung yet!
Well, Spring hasn’t sprung yet but we can always get some pretty nice asparagus here in Texas. Ya know, Spring is just right around the corner; may not feel like it right now even here in Texas but another couple of months and the trees will be budding and flowers popping up all over the place.
I use to think of asparagus as mostly a spring vegetable since that is when it is harvested but these days (or probably last few decades) we get our vegetables from all over the world.
These little pearl red onions come from Frieda’s of southern California who produces a lot of specialty produce items. And when I saw these little purple onions I just knew I wanted to use them with asparagus. After all, purple and green are my favorite colors and this was such an easy dish to prepare for company.
Just in time for Valentine’s day.
Do you ever wonder how the first bar dessert was made? Maybe someone just got tired of making all those individual cookies and just pressed the dough into a pan and baked it and abracadabra a new dessert.
Well, this dessert came from my daughter; and the recipe came from a co-worker years ago. When I use to cater I could make this, cut into tiny little 1″-1 1/2″ squares (because it is so rich) and freeze and then pull out day of the party to thaw.
This is a great little “bite” to have in your freezer to serve to those friends that pop in for coffee or a cocktail in the afternoon.
Thanks to the Beeroness for this recipe.
What’s fun about Paul and Brooke opening a brewery in Round Top sometime this year is me helping (or not) to come up with some beer inspired recipes. I’ve made the Beer Caramel Sauce to go with my Bacon Waffle and Ice Cream and I think I need to experiment with a good beer cheese soup recipe next.
Back in November when my sister was visiting with friends from Braggadocio, MO we did a wine and chocolate tasting up at Bernhardt Winery in Plantersville, TX. It was a fun afternoon. Wonder what a beer and chocolate tasting would be like or a beer and anything pairing they can come up with will so much fun.
Green beans and ham? No, Beans, Greens and Ham
Happy New Year to everyone out there. Hope you will continue following my blog with a lot of adventure to come this year.
My friend, the other Sherry (Sheri) with an “I” was telling me one day about making kale and beans and after thinking on that all day and looking at a large ham bone in my refrigerator left from Thanksgiving, I decided to give it a try.
I really wanted to use up all that leftover ham before it went to waste. Sometimes our disposal eats pretty well. Too bad we don’t have some pigs in the back yard and then they would be eating all the food I let spoil by not paying attention to what’s in my refrigerator.