Saturday, February 25, 2012

I'm Baaaacccck!

I will be updating this blog shortly......

Sunday, May 17, 2009

Debonair Dude Says Goodbye

My friends, I have packed up my typewriter and my knife and fork along with my Chop Sticks and I calling it quits as far as blogging is concerned. It's been lots of fun both over here and over at my main blog, "Our World As We See It"
Take care of yourselves and stay safe.
Until we meet again at the table and share a bottle of wine together. Good bye.

Saturday, May 9, 2009


Saturday, March 21, 2009

The Chopping Block': Do We Really Need Another Cooking Competition Show?

I watched the first episode of The Chopping Block, the new cooking competition show hosted by the famously and showman British chef Marco Pierre White. In their attempt to suck us in the producers pulled out the all too familiar bag of reality show tricks: internal team squabbles; heart-string-tugging family situations; heated arguments (replete with multiple bleeps of the “F” word every 2 minutes) between contestants; secret visits to the competing restaurants by a critic (Come on now if this is not a complete rip off of the combination of Hells Kitchen and Top Chef together...than what is?
And just look at this guy....good chef or not, he looks like me after I haven’t had any sleep for 3 days.
And you know what? After watching the first show I found myself not caring about any of them. I just didn't buy into the whole thing. I know Marco Pierre White is supposed to be this cool and charismatic Chef, but I just wasn't feeling him last night. Does that make me a heartless, jaded serious eater with a rotten food television palate? I don't think so. It just shows me that there isn’t anymore room on television for any additional cooking competition shows. We do have several real dood ones and I’ll admit to watching 3-or 4 of them, but I say, enough is enough. Especially if we are going to start getting these “Rip-Off”

What say you, you serious eaters? Do you have room in your busy day for The Chopping Block?

Thursday, March 12, 2009

How To Fry An Egg

Wednesday, February 25, 2009

Eggs Benedict The Perfect Valentines Breakfast

About twice a year I make Eggs Benedict. Anymore often than that and I'd have a heart attack. And weight about 300 pounds.
This isn’t really to hard to make but takes a little work.

  1. First thing is to toast your bread and cut in cubes about 1/2’ pieces. Also prep your avacado, and set to the side.
  2. Secondly, saute the pancetta in a small non stick skillet, after a couple of minutes and the shallot and cook until soft and the pancetta is slightly crispy. Should only take a few minutes. Set to the side.
  3. Now the sauce. In a small sauce pan melt the butter then add the flour to make a roux. Cook a minute and then add the milk. Bring up to medium heat to thicken the sauce. (This is a basic white sauce) Then add the wine and cook until warm, add some salt and pepper to taste. Remove from heat and keep covered. Right before you serve the sauce add the lemon and dill and stir.
  4. Now the eggs as the sauce cooks. I like to make mine in a large 2 or 3’ deep fry pan. Fill with approximately 2” of water and add the vinegar and some salt and bring to a medium heat … almost boiling. Slowly drop in one egg at a time. The vinegar will keep the eggs together. PUT THE LID on, turn off the heat and let simmer 3 minutes. Perfect every time!
  5. Now to put the glasses together. Fill each brandy glass or wine glass with 1 slice of the bread cubes, top with a spoon of the pancetta and onion mix, then top with a spoon of the avocado. Top with a poached egg and then drizzle with 1/4 cup of the white wine and lemon dill sauce.
  6. This is a perfect morning breakfast. Remember the sauce except for the lemon and dill could be made ahead. Also the pancetta and onion mix as well and just heated up in the microwave. So don’t panic, it is absolutely great.
  7. Tradition says that Benedict is served with an English muffin, Canadian bacon and a poached egg
I wonder who was the first person that thought that the white thing that came from a hen's butt was eatable?

Monday, February 23, 2009

DreamFields Pasta

This pasta is a boon for diabetics.It has only 5 carbs that have any effect on your sugar levels.The other carbs are called digestible carbs and do not affect blood sugar.
My husband is diabetic and we experimented on him.we checked his blood sugar 2 hours after eating and it rose the normal amount.
The website has great coupons.