I borrowed a dehydrator from a friend to see if I need one. I made raisins, banana chips and apple rings. While they are tasty, there are just some things that I’d rather buy. I have been enamored with making some of my own staple items, like yogurt and ricotta cheese.
I’m glad that I did it. I’m glad that I can. BUT- I keep thinking that for a couple of dollars more, I can buy some! The older I get, the more precious my time feels. I want to focus more on cooking the actual meals than the ingredients. Maybe someday I’ll get back to making everything from scratch but for now I’ll savor time with my darling, my babes and my horse!
It’s autumn and the perfect time for giving foodie gifts to sweet friends. It’s a toss up whether the canning or the decorating of said canned good is the best part.
Mmmm. Spaghetti? Probably not. Cake and icing with strawbery sauce and chocolate bon bon meatballs topped with grated white chocolate. It was so much fun to see their faces as I cut into it.
Cinnamon rolls? Not quite. Dough rolled up with sausage and cheese with a layer of Cheese Whiz icing.
Check out a past prank here!! And here.
I have to pretend that it feels like fall around here. It’s still so hot out. I’ve got autumn scented candles burning and cooking warm and cozy foods. Here’s one that definitely fits the bill.
Sweet Potato+Corn+Jalapeno Bisque
1/2 cup chopped onions
2 teaspoons minced garlic
3 medium sweet potatoes (about 2 1/2 pounds total), peeled and cut into 1-inch cubes
4 cups chicken stock
1 medium jalapeño, seeded and finely chopped
1 cup fresh or frozen corn kernels
2 tablespoons molasses
1/2 tablespoon kosher salt
1/4 teaspoon ground cayenne
1/4 teaspoon black pepper
Scant pinch ground cinnamon
1. In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and sauté until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
2. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add jalapenos. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.
3. Return to heat. Add corn, molasses, salt, cayenne, black pepper and cinnamon. Top with bacon!!
I have a stuffed squash on the side. Perfect!!
I had a coffee night for some fellow Etsy Fort Worth bloggers and all I had on hand was a boxed brownie mix. To jazz it up[which I have been saying WAY too much] I added a few tablespoons of this aztec chilli flavored hot cocoa to the batter and baked as usual. After frosting them I sprinkled them with these chocolate pearls from Jean Phillipe. I love these things! I also used them for THESE caramel apples.
…as I was saying, I had a really great night with friends surrounded by a barrage of Japanese culinary delights.
Blah, blah, blah. Yadda, yadda, yadda.
I could go on and on… but I won’t. I know it was more fun for me than it is for you to hear about it. Here are just a couple of highlights.
- edamame + lychee martinis
- seared scallop + toasted sesame microgreen salad
- cold shrimp + soba noodle salad
- an assortment of sushi rolls
- japanese ice cream sundae
And this was the centerpiece. I love my new battery powered candles!! I placed them in a bamboo steamer with brown rice surrounding them. So simple, so pretty.
I had this delicious concoction at a little place in San Francisco, located in their Japantown district. I recently had some friends over for a 6 course Japanese dinner and knew that this had to be the finale.
Simplicity at it’s finest. Delicious ingredients to make an easy but exotic dessert. I diced up the fruit and placed it, with the mochi, into an ice cream bowl. Add a nice scoop of the best strawberry ice cream, with a drizzling of sweetened condensed milk, and you will hand your guests an international delight. I don’t know what it is about this combination. The smell of the tropical fruit salad, the texture of the mochi, the mild sweetness of the condensed milk.
It just takes me to the best memories of Asia. Mmmm.
I’ll have more on this dinner party soon! Yummy menu and a great centerpiece idea!
We joined a local CSA and have been enjoying all of our locally grown produce. I was a bit puzzled when we were handed some freshly picked okra. This will be a first.
Gumbo?? Not in this Texas heat. Fried?? Too much work. Let’s try roasted!!
Yum! We could not get enough of it. The kids would not stop eating it… until I hid it. There was so much flavor in each bite. They were tender and crisp at the same time. It was so easy. I just sliced them into 1/2″ pieces and tossed them with enough olive oil to coat them, plus salt and pepper. Roast them in a 450* oven for about 20-25 minutes. mmmmmm. A yummy simple pleasure!
Etsy is 5!!
These goodies are for the cupcake contest at the meet up tonight in Fort Worth!
Winner, winner, chicken dinner! Get the recipe for these yummies at Annie’s Eats!!