Normally I wouldn’t violate his privacy this way, but Henry the Wonderdog is about four pounds overweight. I found out last week when I took him to the vet to have his nails trimmed, and the vet’s assistant acted like she couldn’t believe I let his fat ass out in public. THE SHAME.
So, she asks me what he eats, and I have to admit I have no idea, because Henry is the Canine Roomba. I used to spend half the day pulling things out of his mouth. Bread ties. Dead leaves. George Washington’s Inaugural Bible. He’s ALWAYS CHEWING SOMETHING, like an old man with a cheek full of tabacky. Once, I dropped a hot wing, and he swallowed it whole before it hit the floor. Did I panic? Yes. Did he so much as burp? No. So, I don’t get involved unless there’s a possibility he’s chewing a.) glass or b.) a fast-acting poison.
What does this have to do with my Arugula Salad with Strawberries and Pecans? Read More…
If you survive puberty, there will come a time when you realize, perhaps with despair and confusion, that you have to make dinner. Again. It helps to have an arsenal of go-to recipes that are quick, cheap and definitely not boring.
Here’s one of my new go-to’s: Hoisin Pork Chops.
Ever tried hoisin sauce? It smells kinda like an Asian A1, but it can take a ho-hum cut of meat and transform it into something sticky-sweet and spicy and completely crave-inducing. Read More…
Nothing gets me all Forrest Gumpy the way strawberries do. I love strawberry cake, strawberry cupcakes, strawberry bellinis, strawberries and cream, strawberry pie, strawberry tarts, chocolate-covered strawberries and strawberry ice cream. I love strawberries in cereal, smoothies, salads and shortcake. I love them, because they are the perfect fruit – red, sweet, juicy, bite-sized AND they require no real prep. Unlike the lowly watermelon, strawberries don’t have huge seeds and rinds. No pits, no peels. Strawberries are the Fruit of Slackers. And they’re pretty.
To celebrate my most recent strawberry score – two pounds of Plant City, Florida’s finest – I made one of my favorite slacker-passing-as-sophisticated desserts: Strawberries Romanov.
Think of it as a more exotic take on strawberries and cream. Start with the ripest strawberries you can find, place them in a glass, and then mix the cream topping – a combination of sweetened whipped cream, softened vanilla ice cream, sour cream and as much Grand Marnier (or brandy or Cointreau) as your heart desires. Spoon the topping over the berries, find a sunny corner, and dig in. That little bit (or lotta bit) of boozy citrus will make this dessert seem indulgent, even though you can whip it up in less than five minutes. The perfect thing to coax spring to stay a while.
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Do you wind up with weird veggie odds-and-ends sometimes? Like, half a pepper or a forgotten (but not funky) zucchini?
Lately, I’ve been using my veggie drawer leftovers to make these tasty-tasty Roasted Vegetable Quesadillas. The Moosewood recipe calls for potatoes, onions, peppers and zucchini, but feel free to sub what you’ve got and change up the cheese. Trade the potatoes for portabella mushrooms. Sub the Cheddar for feta. And if you really want to get the most out of this recipe, set aside some of these roasted veggies, and treat yourself to a killer omelette the next morning.
What about you? Is there something special you like to do with the last bits of fruit, veggies, cheese or meat in the fridge? How do you “recycle” your odds-and-ends?
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“You have to blog about the King Cakes. Everyone loves a disaster.”–My mom
So, last week was not a good baking week. It was the Week of Five Exploding King Cakes.
It started when a few friends asked if I’d make them some King Cakes for Mardi Gras. Sure! No problem! I mixed the brioche dough, let it rise and beat it down for a few hours and tucked it gently into the fridge for a lovely night’s sleep. The next morning, I rolled out the dough, let it rest, filled it, shaped it, rested it again and baked it.
Oh. The HORROR. Read More…
