Recipes in this Post
Well, the good folks at Ascencia have asked me to make Mother’s Day breakfast – for 40. Of those 40, there are several mothers, and I’m going to make this breakfast special for them. Of course, I have to have the breakfast ready at 6:00am, and that is going to be eye-opening, to say the least.
Update – Thanks to my friend, Shem of Kobelin by Shem for taking great photos of the food. She even made me look good!
Recipes in this Post
Spane and Mom - the best Mothers' Day present ever!
Spane was upset on Friday when he told me that he had forgotten my Mother’s Day present at school. He started crying and I hugged him and said that he, himself, was the best present I had ever gotten. I mean that.
Last year, with the help of our roommate and friend, Maria, Spane made a whole table scape and breakfast parfait. This year, since he’s now eight, he wanted to do everything himself. We have a knitted throw blanket that he used as a table-cloth, and he cleaned the kitchen all by himself! I was so proud!
I was asleep this morning when our lovely Maine Coon, Rolo, came up to me and touched my face with her paw. I opened one eye, and saw she was getting ready to do it again, only this time there were claws. I said to her, “Did Spane tell you to wake me up?” I swear the cat nodded her head! I got out of bed, and Spane was excited to show me the neat and clean kitchen.
Spane went to the trouble this morning of making me his very own Rosy Smoothie, all by himself. It was delicious!
I hope everyone has a Happy Mothers’ Day – even if you’re not a mother!
Well, December 25 is over, and now all we have to wait for is the New Year celebrations. I thought I would make a list of some recipes that have been popular this year, or you might want to make for your New Year’s Eve event.
Every year, I make a special New Year’s Day dish, but I’m going to hold that one for another post, so stay tuned. In the meantime, I think that you might find yourself making some of 2011’s most popular recipes for your own festivities.
Jolly Roger of Rack Rachham
We’re going to have good pirate themes food for Spane’s Eighth Birthday Party on November 19, 2011. Just as I did for Spane’s seventh birthday, I have loaded up my Lotus Organizer and started my recipes and grocery list. I thought I would share the menu and recipes. Note that all of these recipes can be used for other occasions.
Pirate Party Menu
Recipes in this Post
Every once in a while, I make too many mashed potatoes. Yes, it’s true, even Spane and I cannot eat as many as I made the other night with liver and onions! A long time ago, I discovered that salmon croquettes were particularly good using a left over baked potato as binder. I had left over mashed, why not I thought?
These turned out so good I didn’t even have chance to take pictures! Amber and I munched on them while we sat and talked over a Caper Martini.
Last night my girl friend Amber came over for girl talk, and since there were no adult libations in the house, we went to our local Armenian liquor store to get something.
Amber likes vodka, and the Armenian store is the place to go, since vodka is very popular with Armenians. It seems that every type of vodka made in the world is available in the Armenian liquor store, with myriad flavors, and whimsical bottles. We got a citrus flavored variety since I had a large can of tomato juice in the refrigerator. I also have a large sweet Italian basil plant.
My friend and former chef at Birds in Hollywood, Chef John Farion, had come over to change the door on the refrigerator. Of course, as I was getting ice and then the tomato juice out of the refrigerator, I kept trying to open it on the wrong side. That made Amber and I laugh.
I had watered my sweet Italian basil plant and it was sitting on the counter. You know where this is going, huh? Me too. These drinks turned out really tasty, and I think you will want to add them to your next get together.
Recipe: Bloody Margarets
Summary: A take off on Bloody Mary and Margarita Pizza. Fresh basil anyone?
- 8 whole basil leaves
- 2 cups citrus or other good vodka
- 1 large can tomato juice
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- Garlic Pepper
- Moisten the lip of four tall glasses, then crust the edges in garlic pepper. If you don’t have garlic pepper, or don’t like pepper rimmed drinks, you can skip this step.
- Put ice in each glass, and one whole basil leaf in each glass.
- Put the vodka, tomato juice, Worcestershire, Tabasco and remaining ice in a nice pitcher. Rub the basil leaves together in your hands to release the oils, then roll up and slice finely in a Chiffonade. Add that to the pitcher and stir. Check for seasoning, adding more Tabasco or Worcestershire as needed.
- Pour this into the tall glasses and serve. There should be more left in the pitcher for refills.
You can make this in a pitcher or in individual tall glasses. The directions here are for a pitcher. This recipe is for four adults.
If you have little ones at home, who would like to have some, put the vodka directly into the glasses and not the pitcher.
Preparation time: 1 minute(s)
Cooking time: 1 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.