Published at August 23, 2008
in Food.
Carrie Pacini of opmom.com is quite an inspiration in the kitchen. She makes it all look so easy!
I just read a post over at opmomblog.com that I need to share. I need to share it because 1. the photo of the chicken with cherry tomatoes made me hungry just now, and 2. because it appears to be so easy to make.
If you are like me, you have convinced yourself that you really don’t have time to cook anything, so you go down this path of pizza delivery and take-out Chinese, and end up… well… FAT. Had I read Carrie’s blog posts years ago, perhaps I’d have saved myself the hassle of dieting now. 
See, cooking doesn’t have to always be all Emeril or Mario Batali. Sometimes it can be something simple and lovely like Carrie’s Chicken and Cherry Tomato Saute.
Over this past July 4th holiday weekend, I got the urge to buy an ice cream maker. Part of this urge was no doubt the result of a little OpMom.com inspiration. See, the lovely ladies at OpMom posted a few recipes for “Italian Wedding” goodies over in the recipes section of OpMom.com. If you dig around you’ll find Italian Wedding Cake, Italian Wedding Cake Martini, and even Italian Wedding Tea. Yum.
Enter me, the tenacious foodie. I decided what this list REALLY needed was some Italian Wedding Ice Cream. Is there such a thing? Who cares. The recipe that follows is my first attempt. The recipe needs a few adjustments however, and among the reasons is that the volume was too much for my 2 qt. ice cream maker. I think it could probably use a little more coconut, and after I eat the whole tub have a few more bites, I will think about what might make this ice cream perfect. Please feel free to suggest any modifications as well. When the recipe is final, I will add it to OpMom.com!
2 cups whole milk
2 cups heavy cream
3/4 cups sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
pinch salt
1/2 cup sweetened coconut
1/2 cup lightly toasted chopped pecans (about 1-2 min on 400F)
1/2 cup drained crushed pineapple
Combine the first six ingredients in a bowl. Whisk until the sugar dissolves. Pour into the ice cream maker, and churn for about 20 minutes. Add the remaining ingredients when the ice cream has thickened, but still soft enough to mix.
Finish churning (about 10 more minutes) and enjoy!
Published at January 31, 2007
in Food.
A co-worker of mine brought me some chocolate from Slovenia made with the “virgin” salt from the local salt beds…. damn. Not much more to say, but if you have never had chocolate with a noticeable kick of salt. Get some.
Here’s what I tried
Published at January 16, 2007
in Food.
I like a good steak now and then. My husband… could eat filet oscar 3 meals a day for a week and not get tired of it. We really like Smith and Wollensky. We went there on one of our first dates in New York, and it is just one of our special places… even if it is the one in Houston. This news is a little sad. Maybe nothing will change, but you never know…
