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Every Christmas, Aunt Jean sends my mom a big box of homemade jams, jellies and preserves, so my plan was to put off making a batch of Buttery Jam Cookies until the box came in. I love finding out what flavor combinations Jean’s come up with from year to year, like orange-champagne, tangerine, strawberry-kiwi, pear. And they’re so good, I’ve even eaten the blueberry-lime, even though blueberries make me feel like I’ve swallowed a chainsaw. That’s how much I love Jean’s jams.
So, I waited for the box. And waited. And Mom never mentioned it.
But on Christmas morning, when we all sat down to breakfast, there were the jams, jewel-like, next to a pile of homemade biscuits.
A few weeks ago, Jeff read me a list of things people had searched for here. Pound cake. Pot pie. Corn casserole. Chocolate pudding cake.
I hadn’t posted a chocolate pudding cake! Well, that made chocolate pudding cake Unfinished Business, which I am compelled to Finish before the New Year. Just wait until you see how long I stay up trying to clear out my Inbox. I forget to blink.
This is my all-time favorite Hot Fudge Pudding Cake. The one I make when it snows or when my PMS (aka the Raging Pink Hulk) makes me crave an intense chocolate punch in the face. Read More…
I was all set to publish this post about Prince’s Hot Chicken, when I found out that a relatively new magazine about the South – called, God help us, “Garden & Gun”
John T. Edge writes, “I fear the apocalyptic burn of the skillet-cooked and cayenne-swabbed chicken dished by Andre Prince Jeffries the way I fear the wrath of the Lord. So should you. One taste of a Prince’s drumstick rouses me from a twelve-pack stupor.”
Amen, Brother.
I was going to tell you about Prince’s, because a.) we’re starting a tradition of going to Prince’s for a post-Christmas cleansing, and b.) one of my New Year’s resolutions is to graduate to the “medium.”
Are you as dog-dead tired as I am?
We’ve been wassailing and making merry for two weeks and seven parties so far, and I’m ready to park my jingle bells on the couch. I’m ready to watch a marathon of “House” or “Law and Order.” I’m ready to go to bed without having to pick the glitter off my face.
And I’m so ready for another bowl of Ina Garten’s Pappa Al Pomidoro, one of this month’s Barefoot Bloggers picks. Warm, thick and full of flavor, this Tuscan bread-and-tomato soup is just the thing to sneak a few vitamins and minerals into a body that’s grown strangely accustomed to copious amounts of cheese straws and coconut cake. Read More…
The clementines are finally in!
I was so excited to see them that I picked up my little wooden box from the grocery, slid it into the fridge and completely forgot about them–what with all the cookies, layer cakes and cheese balls roaming around–until today, when I remembered I had five pounds of clementines that needed to be eaten ASAP. Five sweet, easy to peel, practically seedless pounds of orangey potential.
The perfect opportunity to try a Clementine Granita.
There’s nothing like having four pounds of Loaded Triple Chocolate Bark in the house.
Got a potluck party? Take the bark.
Need a last-minute gift? Give the bark.
Too busy to make lunch while you’re carving a birthday cake shaped like a gently-used toilet? There’s always bark! Read More…
I can’t wrap.
Either I’m an inch short on paper, or the ends won’t fold up to make that nice little triangle. My gift bags look like they were stuffed by Mrs. Kelley’s third-grade class. And every year, no matter how much paper I buy, I wind up with one gift that has to be wrapped in a garbage bag. (Note to self: Invent festive, peppermint-scented garbage bags.)
But I love the process. Jeff and I drag all the wrapping supplies into living room, turn on a movie (Christmas or otherwise), make some snacks and start the extravaganza. My new favorite wrapping snack is Mom’s Caramel Corn with Nuts. It’s also my favorite movie snack. My favorite post-breakfast snack. And one of my favorite party foods. You can make enough for every man, woman and child in the Target parking lot without breaking the bank, and it’s so sweet-and-salty, yummy, crunchy good.
It’s also dead simple. Fill a huge aluminum roasting pan with freshly popped popcorn and nuts. Make the caramel. Pour it over the popcorn and nuts. Then bake it for an hour, stirring every 15 minutes. The popcorn will keep in an airtight container for about a week, so it would make a great gift. Just don’t ask me how to wrap it.
