Wiener dog oil and vinegar decanters
Thanks, Robyn. Coolest gift ever!!
Every New Year’s Day, we eat a meal of black-eyed peas, leafy greens (usually spinach) and ham. We eat black-eyed peas for humility. We eat leafy greens for prosperity. And we eat ham for progress.
This year we ate all of those and also a pineapple cake. To some this is common practice, but to many others it is foreign.
Well … we didn’t make it up. Epicurious.com did a great job explaining the reason behind it all. Check it out here.
Here’s to a happy and healthy 2011! I’m thinking we’re in for a good one!!
If you’re looking to mix it up a bit, I have a fantastic dessert just for you. It is good for kids and adults alike. Layered July 4 Jell-o.
It must be made in clear – glass or plastic – serving dish. Think trifle bowl, footed dessert dish or even condiment cups for outdoor events.
Fair warning, this dessert cannot be done in a quick amount of time. Today is July 2. If you want to have it ready for July 4, start now.
Start with blue jell-o. Make according to directions on box. Pour layer in bottom of serving dish. Be sure it covers at least 1/3 of the serving dish. Put in the fridge immediately. Refrigerate overnight preferably, or at least until jell-o is completely set.
Next make the clear jell-o per package instructions. Before pouring on top of blue layer, add ice until the mixture is at least room temperature. Once it has cooled, then pour equal layer over blue and put in fridge immediately. Leave in fridge until it has gelled.
The clear layer is hard to see on top of the blue layer. But don’t worry, it will show up once you put the red on top.
Do not serve until the red layer has completely set. Top with whipped cream and serve.
For the record, I never thought I was one to head to a gas station or a roach coach to pick up dinner. However, it is fair to say that I am one of those people now.
My friend and food journalist extraordinaire Caron Golden of San Diego Food Stuff told me a few months back about an excellent PR pitch she got from the folks at Tabe (pronounced Tah-Bey) BBQ. And then she went on to tell how it was different than most other food reviews she does because this “restaurant” was mobile in a truck.
Since then I’ve been watching the locals buzz about Tabe BBQ all over the internet and on San Diego morning news shows. It is fair to say that I was intrigued.
With geography on my side and a few spare minutes on my watch, last night I hit up Tabe’s only physical restaurant location (which happens to be at a gas station).
Tabe literally means “to eat” in Japanese. The Tabe BBQ principles are Asian-inspired dishes with a classic Mexican flair … think TJ street tacos filled with teriyaki ginger chicken.
Gas station schmas station, the food speaks for itself. I ordered two chicken tacos and less than 24 hours later I am considering going back for two more.
The food is like something you’d get at a five-star, linen-table-cloth-lined, maitre’d-manned establishment. I paid $6 (including tax) for my tacos, but anywhere else that meal could have easily gone for $30.
I didn’t know what this Asian-Mexican fusion would be like, but it is what you’d image and then some. The ingredients were fresh, the flavors were complex and it is fair to say that the addictive side of my personality has been triggered. The menu is simple, but there is something for every taste.
Tabe BBQ’s physical location is in Kearny Mesa, but they send trucks daily all around the county to La Jolla, Hillcrest, Downtown, North Park, the College Area, Sorrento Valley and more. To find out exactly when they will be in your part of town, bookmark this site.
Believe you me, you’re gonna wanna check this out. It is a gourmet food revolution on a poor man’s (or woman’s) dime.
You know you’re doing something right when your husband says “you’ve been making some of the best dinners ever lately.” Believe it or not, all of my good cooking has come from Weight Watchers. So not only are they tasting good, they are fairly healthy for us as well.
Last night I cooked my favorite recipe to date, so I had to share it with you. Cheesy chicken enchiladas. Even the name sounds good, right?
Here is the recipe. Enjoy!
|POINTS® Value: 6
Preparation Time: 15 min
Cooking Time: 27 min
Level of Difficulty: Easy
|1 spray(s) cooking spray|
|8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product|
|1/2 cup(s) fat-free sour cream|
|1/4 cup(s) fat-free evaporated milk|
|1/4 cup(s) scallion(s), green part only, minced|
|1/4 tsp crushed red pepper flakes|
|3 cup(s) cooked chicken breast, chopped*|
|6 medium whole wheat tortilla(s), 7-inches each|
|1/4 cup(s) low-fat shredded cheddar cheese, sharp variety|
|6 medium olive(s), green, pitted, sliced|
|1/4 cup(s) salsa|
My friends Kim and Tati, who deem themselves serious potluckers like me, sent this article. It is hilarious and so true. Enjoy!
How to Throw a Successful and Unique Office Potluck
Add a few twists to the standard office potluck lunch or dinner and see the participation grow!
For anyone who has been tasked with having to organize a company potluck, you know that good participation is key. The more organization and planning you do upfront, the better turnout you’ll have. In my company, we have found throughout the years that we have potluck participants from four categories:
Source: Associated Content from Yahoo!