Laura had a surprise for me when she came back from shopping this morning. She had bought materials for us to make sushi at home. We both love the stuff. I’m a little more adventurous and will try the raw fish. However, Laura has severe allergies to avocodo, and doesn’t want to tempt the fish, … Continue reading I Love Sushi
We had grabbed Glynda and taken a quick trip down to Park Seed in Greenwood this afternoon for a sale they were having on herbs. After smelling the aroma of herbs all afternoon, we decided we needed to take it a bit further for dinner. Once again, we decided to reverse engineer a meal had … Continue reading Not Your Usual BLT
This is a recipe that we reverse-engineered for our Super Bowl Party at Paul’s. It was served to us at Bohemian Cafe on Friday night as an appetizer, and we decided that we could re-create it. We were served this with bruschetta, which was wonderful. The Stuff: 2 cups cherry tomatoes 2 cups pitted calamato … Continue reading Tomato Olive – something
"The important thing is the rhythm. Always have rhythm in your shaking. Now a Manhattan you shake to fox-trot time, a Bronx to two-step time, a dry martini you always shake to waltz time." – Nick Charles in The Thin Man (1934) 3 oz Bombay Sapphire or Absolut Citron (depending on mood) 3 Queen olives … Continue reading Trinity Martini
Sometime back we were hosting a Super Bowl party and I needed a quick chicken chili recipe. I found this one online, and it’s about as simple as you can get. Just brown the chicken and throw in some cans of stuff… INGREDIENTS: 1 to 1 1/2 lb chicken tenderloins, cut in 1/2" pieces … Continue reading Chicken and Black Bean Chili
Right. Now I’m showing my complete ignorance about mixed drinks. After my resounding success with martinis, I figured I would look for variations. Not caring for pearl onions, I figured that I wouldn’t care for a Gibson. So, I thought I’d try for the other major variation, a Cosmopolitan. I had the Absolut Citron and … Continue reading My God, That’s Pink!
I just got this recipe from Roxann Owens, one of my tech coordinators, via e-mail and I had to share… When I found this recipe, I thought it was perfect for people, like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. So, I thought you … Continue reading Popped Chicken?
Tried a new concoction last night. Laura had discovered a wonderful flavor of Edy’s Grand Ice Cream – Espresso Chip. I drizzled a some Kahlua liquor over the top, and created a new taste. You only need a touch – a little of it goes a long way. Continue reading I’ll Have a Little Ice Cream with That
Having had the perfect martini in Washington DC, we decided to search for a close approximation in Greenville. Our search took us to Sharkey’s Pub, on Main Street in Greenville. It was as we feared. Bars in Greenville are limited to mini-bottle quantities, and therefore cannot mix drinks appropriately. According to the majority of recipes … Continue reading Shaken, Not Stirred – Part II
Here’s another treat that I harvested (stole) from the Kaups. This hors d’oeuvre can be broiled or cooked on the grill… Ingredients: 2 boneless, skinless chicken breasts 1 medium can of whole, marinated jalapenos 1 package of cream cheese 1 bottle of Kraft Zesty Italian salad dressing 1 package of thick-sliced bacon 4 oz of … Continue reading Bacon-Wrapped Jalapenos with Chicken