Archives for 2014
Now your ready. Hopefully your wearing a cute pair of walking shoes/boots etc.
I’ve been taking on part of my “bucket list 2014”. Only a little over half the things done…ugggg Oh well only a list I can keep going. However I am making pasta from scratch just under the wire for 2014. It has been going really well – its a lot of work but so worth it.
Here are some photos and the recipes I’ve been using and tweaking a bit. You can see a funny video on my FB page (promise to work on the video skills in 2015- LOL)
Tonight is the big night – having friends over for +PeterLuger steaks and my homemade pasta. I am doing fettuccine Black and White to be exact. Using squid in for the black and than topping with 2 seared scallops – and a light white wine cream sauce. I didn’t want to do Alfredo so our Exec. chef at TR helped me decide on the sauce. Funny how Mike was a little put off I kept kicking him out of the kitchen. How else am I gonna learn right? LOL It was sweet and kindda cute! Here are the pics…. first was all old school than I for next batch I used my +KitchenAid mixer.
Here are 7 tips ranging from meal planning & shopping to cooking and serving that will help you be the most prepared, relaxed & chic holiday hostess around…….. CHEERS
The season of holiday cooking involves a range of menus, expectations and budgets. Here are some tips to help make the holiday season bright and budget-friendly when you’re entertaining friends and family:
Cooking for a crowd — even if you don’t have one to feed at your table just yet — is the best way to avoid any holiday season surprises. Gather the essentials early for bubbly casseroles and warming stews that are not only seasonal, but time-saving: make double the dinner a week or two before the holiday rush begins, and tuck the second portion in the freezer.
If the amount of guests stacking up for your next holiday feast feels overwhelming, consider shifting the menu to a potluck. Allowing guests to contribute their family’s favorite dish not only helps save the host time and money instead of buying all the recipe supplies, but it also gives everyone the opportunity to share their own traditions.
MAYBE A FESTIVE PUNCH………
One of the biggest costs of cooking for a crowd is not found on the plate, but in the glass. A punch stretches a bottle of wine to its fullest, and added ingredients like cranberry juice plus berries and lemon slices or mulling spices gives each sip a more festive and unique touch. Also, try a punch recipe with ice cream for a decadent non-alcoholic version for kids or adults that don’t imbibe.
More Sides, Less Meat
Shifting the focus from meat to sides allows seasonal vegetables to shine, while also costing you less than the large roasts and poultry meant to serve a crowd. Pick a smaller bird or roast, and bulk up the selection of side dishes. Variety is the key to a successful collection of sides: plan on three to four dishes for a crowd of eight to 10 guests. Pick a combination of make-ahead and fresh sides to bring excitement to the plate through texture and your guests won’t miss the extra serving of meat.
Brunch is Best
Brunch foods, which often have eggs or bread at the center of the plate, are cheaper meals to cook and incorporate holiday recipe necessities you’ve already stocked up on like butter, flour and sugar. When planning a brunch menu, pick make-ahead dishes as the centerpiece for the meal, like quiche or cinnamon rolls. Since many holiday gatherings take place at night, planning a holiday brunch with friends makes for thankful and eager guests.
If your traditional meal each year revolves around a dazzling, expensive roast, don’t skip it. Shop and cook consciously before the holiday season begins by making a food budget for the meal. Cooking from pantry staples like pasta or rice dishes, eggs or soups in the weeks leading up to your big meal, will help you save the money you need to keep your holiday just like you remember it.
Simple Menus, Happy Cook
When planning a holiday meal, it is easy to let the excitement of the season carry the menu away. By narrowing the menu into a collection of your very favorite recipes, it makes for a less stressed and more confident cook. For example, pick either a sweet potato or white potato dish, but not both. Having less on the table makes the dishes memorable and likely tastier because of the cook’s clearer focus.
Well as you know I love me some Etsy and I came across these little numbers that are just too cute not to share – hope you like them.
Ok people how could I not have one of these? A Chanel Lipstick flash drive? Whaaatttt From Etsy shop Points&Places
Maybe you know a couple who just got married – I bet they’d love enjoy these……Mike & Honey Luxuries
This just plain ROCKS – my mom was a “secretary” for the US Senate and I adored to watch her type. She was like cool hand Luke – fast as lighting. I’d love this just to have around – good memories. RETROBURGH
Question for you – are there items you “HAVE” to have in your purse to make you feel ……. YOU? These are mine – now of course I’ll rotate the lip color – maybe add a lip pencil too but for the most part these are my standard never leave home with out – feel naked if I do items. Especially during this busy season I need my must have / go to’s at the ready!
Anyway just wondering if anyone else is a creature of habit like myself?
Thought for the week – Simplify and get out of my own way!
Hectic time of year for all but very fun and grateful. Just starting my Xmas decorating – Ahhh – have been traveling so not gonna go all out but that’s ok. Look at what I found the Best Biggest Bear for somewhere maybe next to the tree. From +HomeGoods for only 19.99! Look at this guy……he’s huge!
SECOND RUNWAY – It featured a red carpet entrance, an on-site Goodwill boutique, a chance to bid on fabulous auction items, gourmet food and spirits from local businesses. A big shout out to my very own Black Hog Bbq for food donation as well as great auction basket. There was music, and a high energy runway fashion show, including models with “familiar” faces from the community. That’s were I came in….. I used the term community model very loosely people. HA
Guests were encouraged to bring a donation for Goodwill and be entered to win a prize.
Ok just touching base and playing catch up on events this past month!
Whew – home sweet home! I always enjoy a quick getaway and adore nice hotels. Four Seasons in Baltimore is no exception!
After my birthday food extravaganza in Baltimore ….. my body went into shock. I do not usually eat such rich foods or have so many rich items in such a short amount of time. Seriously – Delicious Peking Duck Sunday night – Monday off to the Four Seasons for grilled bread with mascarpone cheese with ricotta & honey butter. Than tuna tartare – dinner at chef Cindy Wolfe’s Charleston’s in Baltimore – amuse bouche of cauliflower soup. Followed by steak tartare, snails on bed of grits with green butter sauce, foie gras and piece of birthday cake! We are not done yet…. followed by the next morning of room service of Eggs Benedict and ending with lunch at Tio Peppi’s bread & butter and there famous snails in green butter and garlic, spicy camaron’s (shrimp). By the time we were almost home I was as green as the snails. Literelly so I am scaling back – doing my chinese herbal teas, smoothies and lots of veggies. My body is not meant to eat like that – I don’t know anyone’s who’s is except for Mike’s. He was fine – no problems there. So he is not cleansing LOL. I found this and thought it’s a happy medium. It’s a veggie entrée and thought it would be great this week as I wean off butter bread cheese and raw meat!
TAAAH DAAAAAHHHH! – more healthy foods and snacks to follow this week.
Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? Now you have my attention Sir. This recipe has me slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. They say the result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Maybe I can serve it with a big green salad (lime juice and olive oil for the dressing) for an easy healthy supper or your next “Oh my – the vegetarians are coming to dinner”.
HERE’S WHAT YOU NEED:
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
BTW here is my birthday surprise from the hubby! Can’t believe it – adore how great it looks in the house. It’s something I’d never splurge and buy myself – so thanks baby!
GIVE IT A TRY AND LET ME KNOW!
THANKS FOR STOPPING BY,
THINK I AM GONNA WORKOUT HAVE A LIGHT BRUNCH – THAN HIT “SPA WORLD” OR THE SAUNA @ THE GYM – NEED TO RECOVER FROM A BUSY LONG DAY FRIDAY & SAT. ( THE HUBBY UP IN MOUNTAINS EARLY BUT DID MENTION BIRTHDAY SHOPPING FOR YOURS TRULY TODAY MAY BE IN CARDS….)
I WAS HONORED TO DO THE MAKEUP FOR MY DEAR FRIEND SONYA ( SHE – LOOKED STUNNING) & ATTEND HER WEDDING – BUSINESS STUFF – SENDING OUT INVITES FOR MIKE’S PARTY AND ARRANGING THE WhoWhatWear HOLIDAY DECOR FOR TR & BLACK HOG – ENJOY YOUR DAY ALL – MAKE THE MOST OF IT! CHEERS!
THANKS FOR STOPPING BY,