Dispensing Happiness

A good cook is like a sorceress who dispenses happiness.-Elsa Schiapirelli

That's me, the magical good cook.

Borrowing from my friend Dexygus, I've created my own food blog.

Read of my exploits in the kitchen! Salivate over the descriptions of fabulous desserts and savory meals I've concocted!

No, seriously...go ahead. It'll make my day.

Sunday, April 23, 2017

Station Break


Hey there.

 Slight delay, as I am experiencing a bit of a culinary catastrophe ("It's from the Greek. It means a misfortune, a cataclysm or a serious calamity.") - our refrigerator is on its deathbed.

Which mean much purging, organizing and cleaning as we await tomorrow's emergency delivery.

Once the kitchen is back to 'normal', Blog Party will be up and running!

Thank you for your patience. 


Friday, April 14, 2017

IT’S BAAAAAACK! (for now)



I miss you guys. I miss Blog Party.
So I’m bringing it back...as a sort of test run.  We’ll see how it goes.

(We kind of skipped #43 because of reasons, but I’m still counting it.)

BLOG PARTY #44: Tea Party!

I love tea. I love everything about it. The scones and crumpets and finger sandwiches and cakes and cookies and soups and SO MANY TINY FOODS!

And yes, the tea.  And other fun drinks associated with it.

So I’m opening up the house and inviting you all to a tea party. A BLOG PARTY TEA PARTY!

Since it’s been a while, I’ll sum up BP for you (of course, there’s a handy guide right here, too).

Blog Party is the original virtual cocktail party.  It’s friends - old and new! - coming together to share drinks and small and bite-sized treats.  

I ‘decorate’ with themed party accessories, get the tunes playing and introduce everyone as they arrive (translation: I find cool stuff and music that ties in with the party, and do a short recap of every entry).  We hang out, we chat, we eat! It’s fun.

And this time? It’s all about tea!  

Want to join in? Send me a link to your post (and for those who don’t use Blogger, etc but still want to come, Tumblr, Instagram...whatever. Take pics, write about what you’re ‘bringing’ and send that! I’ll make it work.) any time between now and Friday evening, 21 April. I’ll post the round-up on the 22nd.  (My email address is located below ‘Links’ and above ‘100 Things About Me’.)

I know Blog Party has been quiet for a very long time, but I hope you’ll remember the way!

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Wednesday, April 12, 2017

Roll With It


Yeah, I've been doing stuff. Chocolate-y stuff.

Finally got around to really playing with flavors and textures. The hard part was waiting for the weather to cooperate!

Matt gave me a tempering machine a few years back, and once I started using it, the ideas! Boom. They were everywhere.

So, a few weeks ago, we bought all the chocolate. And cream. And I made all the ganache. And there were spices. And herbs. And fruits. And nuts. And...you get the idea. And there were TRUFFLES.

Just a quick photo, and only half of what I ended up with. But, Strawberry-Basil Shortcake (basil and freeze-dried strawberries in milk chocolate ganache, rolled in pulverized freeze-dried strawberries and Nilla wafers), Mint (mint in milk chocolate ganache, dipped in more milk chocolate and topped with candied mint leaves), Mexican hot cocoa (cinnamon and cayenne in dark chocolate, rolled in cocoa powder), Ginger-Thyme (fresh ginger and thyme in dark chocolate, topped with crystallized ginger) and Guajillo (Gujillo peppers in dark chocolate, rolled in Turbinado sugar).

There's four more (including fun with white chocolate), but that's a (maybe?) post for another day.

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Saturday, February 04, 2017

Visit with a friend



Remember me?

I'm still here. I'm still cooking and baking and creating.

What I'm not doing is blogging.


But I'm here now.

Because today was National Soup Day (I'm doing this thing where I try to work in as many 'National Day of' food events into my menus as possible this year) and the timing being what it is, decided to post so I could swing by my dear friend Deb's and join her Souper Sundays.

I know: it's been a while!

I found a recipe from Williams-Sonoma for Lasagna Soup and knew I had to try it.

Nothing too difficult or outrageous, but sounded interesting. And I'm a sucker for deconstructed recipes, so...

A tomato-y broth, pasta, and meatballs topped with an amazingly creamy cheese mix. Wow. WOW. So good.

Obviously, I made some changes. First up was splitting the recipe in two, one pot following exactly and the other done vegetarian.

So, vegetable soup base instead of chicken broth. Vegetarian Italian 'sausage'. And because Alex does not like ricotta, swapped that with marscapone.

Huge success. Everyone loved it. To go all internet-speak: "10/10 would make again".

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Sunday, May 15, 2016

Happy Pie


I love any excuse to bake (or cook) and tie it into something else I enjoy.

Like...say, my love for comics. Or action figures.

My friend Kelly Thompson is the writer on A-Force - it's a fantastic book about women saving the world (or a village near you!) and friendships and DRAGONS! ONLY NOT! and it's funny and the art is gorgeous and I am enjoying the ever-loving heck out of it. (And I'm not even a Marvel gal.)

A recent issue was so darn good, I was inspired. Inspired to purchase a new action figure (Captain Marvel/Carol Danvers.) (Partly because there aren't any decent/affordable She-Hulks or Medusa's out there.). Inspired...to bake pies.

Wild Blueberry Pies. (Recipe can be found in Gesine Bullock-Prado's "Pie it Forward".)

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Friday, April 08, 2016


(This is a re/cross-post from my Tumblr, for Misfit Day.)

You didn’t think I’d let the day go by without another culinary creation, did you??

(Truth: I have three more, but my camera has been behaving badly and I either can’t take photos - as in, it won’t turn on - or because it won’t turn on, I can’t upload anything. It’s frustrating, for obvious reasons and the fact the darn thing’s only a few months old! So, with any luck I’ll have a few more treats to share with you tomorrow. If I can coax the darn thing into working again.)

Behold! The Charlie Chicken Sandwich of Awesome!!

I wanted to come up with a sandwich of ridiculousness (kind of like the Outrageous Burgers Turhan’s Bey Company and I like to make), using the sort of components Charlie might assemble from a diner’s menu.

So, I give you this surprisingly well-balanced (flavor-wise), messy-as-all-get-out (seriously, don’t wear anything nice or make this for a first date and make sure you have a stack of napkins handy) and definitely not calorie-friendly concoction.


Start with a layer of (deep-fried) onion rings. Add (this is a brilliant little recipe/hack I learned about last year and had been dying to try out) cheese sticks - but not just ANY cheese sticks! string cheese that has been rolled up in egg roll wrappers and quickly fried! Genius. You get self-contained, crunch and wow, so much easier than battering/coating and less mess- I layered three across.

Next, and I really and truly wish the color hadn’t faded, chicken tenders that have marinated in buttermilk for an hour or so and then dredged in a mixture of rice flour and CRUSHED ANDY CAPP HOT FRIES.


The color was the same as Charlie’s hair. It was meant to be.

Fry ‘em.

Two slices of melt-y cheese, I used organic ‘orange’ and a Pepperjack.

Bacon. Super-crispy and lots of it.


(not pictured here because this was the omnivore version and he won’t eat them - spear/slices of bread and butter pickles*)

Lettuce (for this I like to use Bibb or Boston), nice slice of tomato (we’re finally getting into tomato season!) and a hearty slathering of mayo.

All on a squishy roll.

Smoosh to eat. Laugh at the mess but make lots of “mmmmmm!’ noises.

Happy Misfit Day!

*I made a vegetarian version for NinjaSpyBoy and me - Gardein (and several other companies) makes decent faux ‘tenders’ that hold up to just about any cooking preparation, and of course you can get veggie bacon from companies like Morningstar Farms. All are becoming more and more available in mainstream grocery stores. I’m sure a vegan recipe could be worked up, but we’re ovo-lacto, and that’s not my area of ‘expertise’, but I can point you in the direction of places like VeganEssentials, who carry vegan alternatives for just about everything.

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Wednesday, January 13, 2016

Imitation? Nah. Inspiration!


Taking the basic spanakopita, and mixing it up.

In fact, Vegetarian Times had a recipe for Spinach and Sun-Dried Tomato Pie in this month’s issue, which in turn inspired MY recipe.

Stacks of phyllo (five, do this twice), brushed with the oil from the sun-dried tomatoes. Placed in an oiled caked pan.

Fill with a mixture of (whir together in a food processor) drained sun-dried tomatoes, pesto (make your own or use store-bought) and smoked mozzarella. Season with salt and pepper. Pack tightly. Dollop with a few spoonfuls of pesto, spread thinly. Any phyllo overlap should be turned over to cover the filling.

Top that with another stack of the oil-brushed phyllo, tuck edges in to seal.

Bake 30-40 minutes at 350 degrees (F) until golden. Cool 10 minutes, turn out and slice and serve. (We added a simple green salad with cucumbers and a balsamic/olive oil dressing to cut through the richness.)

(Yep, totally left out the onions because just didn’t want to wait the extra 20 minutes! You, however, should plan ahead and finely chop those things and cook them down till they’re all lovely and caramelized because mmm…such flavor.)

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Sunday, January 10, 2016



If I were to do a sort of...one-off, or occasional, Blog Party, would anyone be interested?

I'm not sure who, if anyone, still reads this. But I kind of miss BP-ing (not the work that went into a monthly event, but the fun of the wrap-up!).

Let me know!

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Wednesday, December 23, 2015



Best to you all - eat lots of cookies!

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Sunday, July 26, 2015

Lightbulb Moment


I don't know what happened, but this is only my second ice cream of the summer.

Totally worth the wait, this one. Serious Eats' The Best Mint Chip Ice Cream.

Easy enough - steep fresh mint in a cream/milk mixture, strain into eggs and sugar, cook. Strain, chill, let your machine do its thing.

Then melted dark chocolate (with a bit of oil) is drizzled in.
The problem I faced: while I adore my ice cream maker, the 'add extras here' chute is not exactly shaped for drizzling. And certainly not for melted chocolate.

Hence the cartoon "A-Ha!" moment: pour the chocolate into a disposable pastry bag and snip the tiniest bit off the end. The bag, being all soft and smooshy (totally a word) conforms to the space and size of the chute, an incredibly fine drizzle of chocolate - that I could control! - is added to the ice cream resulting in that amazing, shattered Magic Shell-like texture.

While not perfect (the tip solidified twice), this is a technique I'll be using again.

Oh, yeah.

The ice cream?

Pretty incredible.

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Sunday, March 01, 2015

Rock On, 1969!


Many years ago, upon receiving a fondue pot as a gift, Matt and I asked an acquaintance "Do we seem like people who would own three fondue pots?"

And without pause he answered "YES."

We do, by the way. Own three of 'em.

It's not the sort of meal you have often, because, well...cheese. Lots of cheese. It can be heavy. There's a lot of prep.

On the other hand - it's fun! Dipping and playing with your food? C'mon. Who doesn't love that?

So, we decided that the weather was still cold enough and we were all well/un-stressed enough to deal, and made fondue Sunday night.

By...chance?...cosmic pull?...he's not sure really...Matt stopped at a thrift store Saturday while out running errands. And there, he found Gourmet International: FONDUE - The Fine art of fondue, Chinese Wok and Chafing Dish Cooking.
It was a dollar. He grabbed it. It's what we do.

And because it's what we do, I used their Family Style Swiss Cheese Fondue recipe.

They give the option of using milk instead of Kirsch, which I did. (The lingering alcohol flavor has always been by big fondue-y hang-up).

Love that this practically giving-it-away book, a book at its time of publication would have seemed all Exotic! and New!, can still be relevant.

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Thursday, February 12, 2015

He's a Chocolate Chip off the (Who are you calling?) Old Block


Remember that 'little' guy? Well, almost ten years later and he's all grown up (I'm not kidding - 5' 5 1/2" already!) and proving that he is totally, completely our kid when it comes to food. And he just made these beauties.

Salted Dulce de Leche Brownies.

It's for a school baking contest and he did it all by himself. (You know, except for the oven and cutting at the end.) I know I'm not around much these days, and was never really a 'mommy'-style blogger, but doggone it - I'm so proud of him!

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Sunday, August 03, 2014

Tiny batty things.


First - can anyone tell me why uploading photos from Picassa to Blogger is no longer a thing that works? I don't like fighting with technology... Second - Black Bat Chocolate Truffle Ice Cream. Folks on Tumblr designated July as Cass Cain month. Big storms with ALL the wind meant our cable and internet got knocked out - twice - leaving us without access for a week. ...I'm a few days late to the party. Gorgeous ice cream, rich and dark (King Arthur's black cococa) with little black bats and your basic yellow sprinkles to signify Cass's color scheme and code name.

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Monday, July 21, 2014



Still here.


Thursday, November 14, 2013

Whoa - a post!


Yep. I'm still here.

Still cooking and baking and all-around fooding.

Just not documenting every culinary moment these days.

I did want to share these yes-I-know-they're-not-great photos of the cupcakes I made for Alex's class Halloween party.

Glow-in-the-dark meringue ghosts.

Broken-Glass cupcakes.

Bloody cute.
(Get it? ...sigh.)

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Tuesday, July 23, 2013

Baking for Batgirl


Not long ago, Gail Simone was asked what Barbara Gordon's favorite cookie/baked good would be. The answer?


Yeah. You just know my food geek over-achiever-y-ness was going to kick in.

Snickerdoodles are good. But what about Snickerdoodle cupcakes?

I mean, cupcakes are (were?) the rage for a reason. Who doesn't like cupcakes?

Not Babs, I hope!

Lovely cake batter with just enough cinnamon to evoke that wonderful cookie.

I opted for a basic powdered sugar frosting in lieu of the Italian meringue (which tends to leave me a bit punchy).

On top of that, sift cinnamon sugar and there you have it. Snickerdoodle cupcakes! Perfect after a hard night of crime-fighting. ...or, you know, not.

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Sunday, July 14, 2013

Cover Grill


People who follow me through social media must suffer from whiplash on a regular basis. I'll post something about comics, followed by food porn and then highlight some form of social injustice.
What can I say: I'm a complicated gal.

This post was prompted by something Bon Appetit Tumblr'd last week, a call to make their cover recipe and share the results.

Sambal Chicken Skewers.  Not for the heat-intolerant. But worth eating through the pain!

It's not exactly a cover shot, I know. We were in a hurry to get dinner to the table.  But I happen to believe true beauty isn't always on the surface!

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Friday, April 19, 2013

Social Media Burger


Friend of a friend. A co-worker's mom. The lady from church. The hostess at a Tupperware party.

That's how we used to discover new recipes.

Now we have blogs, food products and magazines online, Facebook...you name it.

A few weeks ago on Twitter, someone I follow retweeted the Instagram of a burger they'd had...somewhere. It looked and sounded amazing, so Matt and I decided to replicate it at home

Quality beef burger (veggie ones for the non-meat eaters, of course), bacon, chipotle barbecue sauce and tempura-d avacodo on a roll. 

And yes, it was as good as you think.

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Sunday, March 31, 2013

Easter breakfast


Whoa; I know. A post!

Easter dinner plans had to be rescheduled due to a Very Ill Child, but Matt still gets spoiled.

A solid layer of smoked salmon, soft and creamy scrambled eggs and a gorgeous, ripe avocado - all dotted with sriracha.

Some times, the simple things really are the best.

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Monday, February 25, 2013

"Teach me."


Last night, Alex - who is much-too-rapidly approaching his tenth birthday- helped make a cardamom bread.

Measuring and adding ingredients he has down already. Mixing, no problem.

It came time to knead the dough and I told him I'd work it a bit first, so it'd be easier to handle. A few minutes later, I asked him "Do you know how to knead?"
His instant reply "Teach me."

And so I did.

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Saturday, February 09, 2013

TDATD: Retro Vibe


Old-timey POP.

While everyone else was mashing potatoes and getting creative with pumpkin, we were channeling the 1940s-1960s in preparation for our annual Two Days After Thanksgiving Dinner.


Iceberg lettuce wedges with a house-made French dressing.

Matt doesn't like turkey, and Alex and I are both vegetarian. The traditional Thanksgiving dinner isn't something that appeals to us.

Many years ago, even before we met, Matt started hosting a dinner party for friends the Saturday following turkey day, aptly named the Two Days After Thanksgiving Dinner.

Each dinner carries some sort of theme. Previous parties included Indian, Things Stuffed Into Other Things, Mexican and Halloween in November. This year, we decided to give retro foods a spin.

Rolls from a wartime (the big one, for those wondering) cookbook.

Pulling from both vintage and retro-themed cookbooks, we put together a casual, almost-cocktail party menu.

Tomato soup

You've gotta have soup, right? Very basic, but strongly flavored.

Shrimp cocktail with a horseradish-heavy cocktail sauce.

What's a more classic appetizer than the shrimp cocktail?  The sauce came from my trusty Wartime cookbook.

Waiter, would you serve the nuts? I mean, serve the guests the nuts.

Smoked-chicken salad, served with classic crackers.

The molded salad was such a standard dish. It's also pretty gross. I wanted to keep the look without turning my stomach while making it, so we went with chicken salad: smoked chicken, mayo, celery and chipotle powder, molded in a plastic wrap-lined bowl and chilled then served on a bed of lettuce with Ritz, Triscuits and Captain's Wafers on the side.

Deviled eggs

Feta salad in cucumber cups

Like your favorite Greek salad, inverted.

Making it up as we go: Mock-Champagne Punch.

Matt and I don't drink alcohol (not for preachy reasons, we just don't care for it), but I'm always looking for reasons to use my vintage punch bowl.
The Champagne Punch without the punch is a good enough reason.  Vanilla seltzer, lavender dry soda and pineapple juice.


Hostess was in the news around the time of the party. So I made my own cream-filled chocolate cupcakes and 'canoe' cakes.

Oh, look - it's me! Or my pedicured-foot in my rockabilly shoes and dress.

Even did my hair sort of vintage: the pin-curl is my new best (style) friend.

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Monday, December 24, 2012

'Tis the Season



...and after.

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Sunday, November 04, 2012

Cambodian Chicken & Rice Soup for Souper Sundays



I like the cooler temperatures a lot more than Matt. My feeling is that you can
add more layers to get warm, but when it's hot you can only take off so much
to get cool!

There's another, and more recent, reason I like this time of the year: Matt's more
willing to eat soup. (This is called a 'win-win'.)

Give it some Asian flavors and he might even have seconds.

Cambodian Chicken and Rice Soup (with shrimp, which we omitted) is ridiculously
easy and full of flavor.
For Matt's, we used our already-smoked and shredded chicken instead of rotisserie.
Ginger and garlic (we used jarred pastes for ease) are heated, stock (more of the smoked
chicken stock), water, fish sauce, honey and cooked jasmine rice are boiled.
Add in the chicken, then the shrimp (if using) until just cooked. Throw in some
lime juice, shredded basil & sliced chile and you've got a filling soup with a
bit of heat.

Once again, it's Deb and her Souper Sundays that gets me back here and posting!

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Saturday, September 29, 2012

Something resembling Italian Wedding Soup: Souper Sundays


What's this? Two weeks in a row?

I'd better be careful or you might start expecting more from me.

A 'quick' & easier Italian Wedding Soup for dinner (and Souper Sundays). As always, we made two versions of this. One for Matt & another for Alex & me.

Already-made smoked chicken stock or vegetable boullion was boiled with finely-diced (or, as I like to call it, 'confetti') carrots & celery. After a few minutes, add first the orzo & cook until al dente, then the meatballs (the recipe wants them one-inch; I made mine considerably smaller, while Matt's were only a bit larger than that) made from either ground pork or a vegetarian ground 'sausage', breadcrumbs, grated cheese (Asiago, in this case) & a bit of salt & pepper. This gets simmered, then chopped spinach goes in & simmers a bit more.

The recipe also calls for chickpeas, which is an unfamiliar ingredient for this soup (to me), but we decided to omit them on the grounds that a few years ago, sillyAlex (TM) declared he didn't like them.
And some nights, you just don't want to deal with the whole 'try it before you say you don't like it' debacle.

For something that came together quickly & with so few ingredients, it was surprisingly good.
Matt & I prefer to brown our meatballs before adding to anything liquid, but despite a short cooking time, they came out nicely-done.
Results were flavorful, but not overwhelming.

And after Alex quite literally cleaned his bowl & went off to play, Matt & I did a parenting-win high-five.

Love ya, Deb.

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Thursday, September 13, 2012

McSpicy Paneer-ish


I read an article from NPR last week, about McDonald's plans to open stores in India near temple sites, but featuring vegetarian menus. (My feelings about that will have to wait for another time and place.)

One of the dishes mentioned was the McSpicy Paneer; a sandwich made with a tempura-d slab of paneer.

Ok; I don't eat fast food. And if I did...it wouldn't be at a McD's.  But this? This intrigued me.

Unfortunately, I couldn't find much beyond a general description for the sandwich so I decided to just wing it.

A spiced mayo spread on the bottom half of a roll, followed by lettuce and a thick slice of tomato, then slices of batter-dipped and quick-fried paneer, and finished with raita.

The result? Quite good, actually. A bit too much food (which I suppose is on par with a chain restaurant sandwich), but tasty.
We'd rather have used a tamarind chutney in place of the spiced mayo, but couldn't find ours.

Definitely worth further experimentation, though.

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Sunday, September 09, 2012

Real-Deal Tortilla Soup for Souper Sundays


I am such a bad food blogger.

I made this soup three weeks ago. I had every intention of posting!

...And then I didn't.

Ah, well.

No time like the...blah blah blah.

I've become such a fan of Serious Eats over the last year. I think a third of my bookmarked recipes come from them.

And despite Matt not being much of a soup fan (I know, I cry a little on the inside, too), he was very interested in this one.

Bonus? I finally got to use the Michael Chiarello method for slicing corn kernels from the cob!

I think the only changes made were using some already-cooked (and smoked) chicken for Matt, tortilla chips instead of frying fresh...and of course, leaving out that foul cilantro.
And blue potatoes. Come on; look at that beauty!

Really fabulous & quick soup. Deep flavor - it has a lot going on. And so filling!


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Wednesday, August 15, 2012

I like to smell some cookies...it makes me feel at home.


This is what good cooking is all about.

Sing it, Julia.


Tuesday, August 07, 2012

It's Ridiculous


This sandwich, I mean. It's kind of ridiculous. We were sitting around the dining table one night, at dinner, & I had this idea for a sandwich. (What? You don't discuss food while eating food with your family?) I knew I wanted something along the lines of a Primanti Brothers sandwich, but a little different.

 A mayo-smeared roll topped with French fries, slices of fried chicken, prosciutto, avocado, shredded lettuce & tomato.

What a mess. What a delicious mess.

It wasn't exactly right: a spicy mayo or even spiced fries would improve things. And mashing the avocado would help structural integrity.

But it was good. (Alex & I, of course, had a similar sandwich using faux chicken & bacon).

Good, & let's face it: ridiculous. 

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Saturday, July 07, 2012

Minted Lamb Burger


Like the rest of you (I'm sure), I have more recipes bookmarked on my computer than I will live long enough to make.

Each has a folder, with expected titles like 'chicken', 'pies', 'beverages'.

There's also one marked 'For Matt'.

With the range of meat analogues (faux meats) available today, Alex & I can have the same, albeit vegetarian, meals as Matt.

But there are just some things that can't be 'faked', & lamb is one of them.

So it was finally time to make something just for Matt, & the Minted Lamb Burgers wtih Feta & Hummus got the nod.

Well...sort of.

We completely forgot to get feta, so there's that. But hummus spread on the bottom roll, the burger, lettuce, tomatoes & topped with raita.

And yes. He says it was as good as it looks.

Oh, & don't worry! Alex & I weren't left out: we had the same meal, but with falafel 'burgers', instead.

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Sunday, June 17, 2012

Continent-jumping for Father's day


 Smoked Salmon Involtini

Not everyone is lucky enough to have parents worth celebrating. Alex, fortunately, is.

 Matt is an amazing dad. I know how special that is. A special dinner for Father's day is my way of showing it.

 He loves salmon, & salmon is what he got. An appetizer of smoked salmon rolled around a mixture of guacamole & cream cheese, served on mini-toasts. A beautiful piece of wild Alaskan salmon, sprinkled with chili powder, ground chipotle & smoked paprika, cooked lightly then topped with what can best be described as a salsa cruda. A side dish of a slightly made-up fattoush.

And for dessert - Mexican Coke float.

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