Monday, November 30, 2009


We went to my lovely boyfriends family house for Thanksgiving. His step mom is Puerto Rican so for the holiday festivities instead of making the usual sangria, or punch she makes conquito. If you like pina colodas you will love this, its not even as much of a coconut flavor.


2- 15oz can cream coconut
2- 14oz can condensed milk
6oz white rum (or coconut rum)
1/4 tsp cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
1 tsp coconut (vanilla) extract


1. Mix all ingredients in a blender
2. Put in sealable containers
2. Refrigerate for at least 1 hour, and serve chilled


His step mom put raisins in the mix as well to add some flavor and retain some of the alcoholics flavor

Tuesday, November 24, 2009

Pesto Cheese Blossom

This is a great recipe to always have on hand for "big" parties. Its a great hit and it saves very well. We had this at my Aunt's house in TX for a family gathering. (My Aunt, let me tell you, she is the QUEEN of soiree throwing)

Pesto Cheese Blossom

1 (8-ounce) package sliced provolone cheese
2 (8-ounce) packages cream cheese, at room temperature
20 pistachios, shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 ounces oil-packed sun-dried tomatoes

1. Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices.

2. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside.
3. For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended.
4. Dissolve the salt and pepper in the olive oil and mix well.

5. With the machine running, add the oil in a fine stream.
Scrape this mixture into a second bowl and set aside.

6. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor.
7. Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl.
8. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie.

9. Freeze until firm.
10. Remove the plastic wrap and invert the mold onto a serving platter.

Serve with party crackers. This will keep in the refrigerator for up to 3 months.

Saturday, November 21, 2009

Pumpkin Peanut Butter Cookies

Sounds "delish" right? Well they will be for your furry 4-legged friend. These are doggie cookies.
I found a basic recipe and modified it a little. The first batch I over cooked a little but my pup-pup didn't seem to mind at all, she gobbled it right up.

She stole the first cookie from me, before I could get the picture.

So she got a second cookie, we are up to 4 so far today.
Pumpkin Peanut Butter Cookies
2 1/2 cups flour (whole wheat is best, but all purpose does the job too)
2 eggs (I only had 1 on hand so I cut the flour to 2)
3/4 cup canned pumpkin
3 Tbsp peanut butter
1/3 cup quick oats
water (or chicken broth, low sodium) as needed to bring the dough together
1. Preheat oven to 350 degrees
2. Mix together (I used the kitchen aide stand mixer) flour, eggs, pumpkin, peanut butter in a bowl. Add water as needed to help make the dough workable. Dough should be dry and stiff.
3. Roll the dough into a 1/2 inch thick disk and cut into pieces (you could be boring and cut into squares) but I used cookie cutters. (Pumpkin, candy cane, star...)
4. Bake in preheated oven for 20-30 minutes, until hard.
5. Let them cool on a cooling rack and let pup-pup enjoy.
I put too much water in when I was working the dough, so if I wanted to I could have just spooned the dough on the cookie sheet press down a little and bake that way, but I really wanted shapes. So while I was working the dough into the disk with the rolling pin, I just sprinkled and added more flour and it worked out great.

Pumpkin Pancakes

Being that my boyfriend and I (and apparently my dog) are self proclaimed pumpkin aficionados we try to find any and all basic recipes in a pumpkin version.

Pumpkin Pancakes

2 cups all-purpose flour
3 Tbsp packed brown sugar
1 Tbsp baking powder
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 3/4 cups milk
3 eggs (lightly beaten)
3/4 cup canned pumpkin
1/4 cup vegetable oil

1. In large bowl combine: flour, brown sugar, baking powder, pumpkin pie spice and salt. In a second bowl combine eggs, milk, pumpkin and oil. Stir wet mixture into the dry until slightly lumpy.

2. Heat a lightly greased griddle over medium heat. Pour batter making (your) normal sized pancakes. Cook until golden brown; turn when tops are bubbly

Easy as that.


Tuesday, November 17, 2009

Toasted Cider

Courtesy of Sandra Lee, from Sandra's money saving tips

Toasted Cider


1 gallon apple cider
1 orange, zested and juiced
1 tablespoon brown sugar
2 teaspoons pumpkin pie spice
24 ounces spiced rum, if desired
(for the grown-ups)


Heat the cider in a large pot over medium heat until it starts to simmer. Add 3 strips of orange zest, the orange juice, brown sugar, and pumpkin pie spice and stir. Bring to a simmer then turn the heat down to low to keep it hot, but not simmering. Heat for 5 minutes to allow all of the flavors to meld together before serving.
Serve hot in heatproof mugs with a shot of spiced rum, if desired

I cant wait to try this for the holiday season.

Monday, November 16, 2009

Cap'n Crunch French Toast

I know it's tough, but try not to eat the whole box of cereal beforehand
Cap'n Cunch French Toast
4-5 servings
3/4 cup heavy cream
3 Lg eggs, lightly beaten
2 Tbsp sugar
1 tsp vanilla extract
3 cups cap'n crunch cereal
8-10 slices of bread
butter for cooking
1 cup heavy cream
2 Tbsp confectioners' sugar
1 tsp vanilla extract
2 cups assorted fresh berries
1. Mix the cream, eggs, sugar and vanilla in a large bowl and whisk until combined
2. Put the cereal in a storage bag and crush cereal until it looks like grahm crakers crumbs. Transfer cereal into sallow dish
3. Dip a few slices of the bread into the cream and egg mixture, then press into the cereal crumbs to evenly coat, place on a sheet pan and repeat with remaing slices
4. Heat a large skillet or griddle over meduim heat, add butter as needed and cook bread on both sides until caramalized.
5. For the whipped cream topping: Beat the cream and confectioners' sugar and vanilla in large bowl with mixer until soft peeks.
6. Dollop on french toast and add berries.


It's an adult meal with some of your childhood mixed in.

Thursday, November 12, 2009

Zucchini Bread

This is a prized recipe in my boyfreinds family, and Ihave it.

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 cups flour
2 cups zucchini pulp (or grated)
3 tsp baking soda
1 tsp salt
1/2 tsp baking powder
3 tsp cinnamon

mix all the ingredients together and put into 2 greased loaf pans. Bake 1 hour at 350 degrees. Makes 2 loaves.


Its a great alternative for the holidays instead of the usual pumpkin bread, or nut bread.

Thursday, September 17, 2009

A Meaty problem

I love to cook, anything...I love baking and making cookies and cakes and pies, but I also love making soups (especially) and yummy twist on boring old recipes. (Like hamburgers, or plain ol' chicken).
Here's my problem: I hate touching raw meat of any kind. YUCK!! Totally grosses me out! I usually make my boyfriend do the dirty work. Like make the hamburger patties, or skewer the chicken bites for kabobs. Now here's the real BIG problem. I have to make my dad a meatloaf for his birthday dinner, part of the making process is having to mix the meat and others with your hands, then molding in with your hands. I'm totally grossing out about this, but I'm trying to help my mom and have a good birthday for my dad (since he was stuck in the hospital for his actual birthday).
I guess I have to suck it up, or get a bulk load of food grade gloves. (I'm opting for the second). If you want to gift me some gloves that'd be good :-)

Monday, September 14, 2009

Breakfast Cinnamon Bread Pudding

I posted the recipe of "Breakfast with the boyfriend" before I actually made any of the dishes. I did however have the intention of making the bread pudding that day, for breakfast today. It is AWESOME! It came out really well (and I even used some fairly new bread). Although my boyfriends HATES pecans (and i added them in there) he loved it. It is really simple to make and a good crowd pleaser. It kinda tasted like a cinnamon french toast, but less invasive to make.
Defiantly try this one, you wont be disappointed.

Sunday, September 13, 2009

Buffalo Chicken Quesadillas

Since football season is here this is a great and easy recipe to make while watching the game, and you wont even miss any of it.

Buffalo Chicken Quesadillas

1 store bought rotisserie chicken, shredded
3/4 cup buffalo sauce (Franks is the best to use)
1 1/2 cup shredded monterey jack cheese
12 soft flour tortillas
nonstick spray
blue cheese dressing
celery sticks

In a large bowl, combine chicken with sauce, and stir to evenly coat. Add cheese and toss. Divide mixture on six tortillas and top each with remaining tortillas. Coat a large skillet with cooking spray over medium high heat. Cook quesadillas, one at a time, abut 3-4 minutes per side. Cut into quarters and serve with blue cheese and celery sticks.

Breakfast with the Boyfriend (or Husband)

Cinnamon-swirl breakfast bread pudding

It is said that the Queen of Sheba used cinnamon to mesmerize King Solomon. So it has power. Prepare this bread pudding ahead of time so that in the morning, all you have to do is turn on the oven.
4 eggs
1 1/2 cups milk
3 Tbsp brown sugar
1 tsp vanilla extract
1 tsp cinnamon
1/2 loaf day old bread, cut into cubes
1/2 cup pecans chopped (optional)
nonstick cooking spray
maple syrup

In large bowl, whisk eggs and milk. Add the brown sugar, vanilla extract and cinnamon and whisk until combined. Stir the bread and pecans into the egg mixture. Coat and 8-by-8 inch backing pan with cooking spray. Pour in the bread mixture and cover with foil. Let it sit in the refrigerator at least one hour (overnight would be better). Preheat oven to 350 degrees. Bake covered for 30 minutes, remove foil and bake an additional 10 minutes, until brown. Serve with hot maple syrup.

Berries with honey-lime yogurt sauce

This simple yogurt sauce dresses up everyday berries, and the hint of lime will wake your taste buds

3 cups mixed berries (blackberries, blueberries, raspberries, strawberries)
1 cup plain yogurt
3 Tbsp honey
1/2 tsp lime zest

Place berries in a serving bowl. In a small bowl, combine yogurt, honey and lime zest. serve berries drizzled wit yogurt sauce. Garnish with mint.

Mimosa Sunrise

Bubbles in the morning-not just for the bath. So luxurious!

1/2 ounce grenadine
1 ounce orange juice
3 ounces champagne or sparkling wine
Orange slice for garnish

Pour grenadine into a champagne glass. Add orange juice, the top with champagne. Garnish with orange slice.

Wednesday, September 9, 2009

Curried Split Pea Soup

So the other night I had the house to myself and I LOVE soup! I decided to make a carrot habanero soup that I've been dying to try... well needless to say (since that is not the title of this blog) It was a major disappointment, it kind of came out like pureed baby food. yuck!
The curried split pea soup is a good one I know I can fall back on (courtesy of Alton Brown).
Disclaimer: I am not a fan of peas what-so-ever, but my boyfriend loves them so I tried this out for him. And the whole family we're the guinea pigs (dad HATES peas and mom likes them). This was going to be a contoversal dinner.
It came out amazing and my dad had 2 bowls. You really don't taste the peas and it is really yummy

Curried Split Pea Soup

2 tbsp unsalted butter
1 cup chopped onion
salt and pepper to taste
1 tbsp mince fresh garlic
12 oz dried green or yellow split peas (rinsed and picked through)
5 cups chicken broth
1 tbsp curry powder

Place the butter in a large pot over medium-low heat. once melted, add onions and a generous pinch of salt and sweat 2-3 minutes. Add garlic and continue to sweat for additional 1-2 minutes, making certain they do NOT brown.

Add the peas, chicken stock and curry powder. increase heat to high and bring to a boil. reduce heat to low and cover. Cook at a simmer until the peas are tender and barely holding their shape (approx: 45-50 min). Taste and adjust seasoning to liking. Using a stick blender, puree soup to desired consistency.


I like adding a little bit of Parmesan cheese on top for extra flavor.

Wednesday, September 2, 2009

More cook books

So this time I was at Borders. (I had a coupon). I went with the intention to just get the William-Sonoma Potato cookbook, which I did get. I went with my friend and he loves looking at the fiction books, so we browsed those for a while, and then i went back to the cookbooks (cause I'm already in the middle of my own fiction book). He followed me into that section and we were wandering around. He likes to cook as well when he has the time and the food in his house. He made a joke that we should have our own Top Chef Throwdown. (of course I enthusiastically agreed.) Now he is Italian so he has the Sopranos cookbook, while we were looking at all the books I spotted a new Sopranos entertaining cookbook and showed it to him. He was flipping through it looking at he recipes and found a few he liked, so he flipped it to the back to see how much he would have to shell out. $2.99!!!! He was completely shocked and of course he got it, now I'm standing there thinking "hey, I showed it to him I want one too". So we look on the self and there is one more and someone is standing right in front of it. I motion to him to grab it. Him and I got the last 2 copies for 2.99. So I walked out of Borders with 2 cookbooks costing me $15 total.
I'm proud to be quite the savvy shopper.

Tuesday, September 1, 2009


Here's a drink recipe I cant believe its taken me this long to put up.
Ever since I can remember going to our lake house with our family friends, Cindy would bring this slushie mix (that was NOT kid friendly). I didn't get my first taste of this slushie until this past summer. It was worth the wait! It is really refreshing!

Cindy's Slushie

1 (12 oz) can concentrated orange juice
1 (6 oz) can concentrated lemonade
1 cup tea (made with 3 tea bags)
1/2 cup sugar
7 cups water
2 cup Seagram's

Put all ingredients in large resealable container and place in freezer. Let sit for at least 48 hours in the freezer. Stir occasionally (2-3 times a day). Fill tall glass 1/2 to 3/4 full of slush, then fill up with 7-up (or sprite). Stir and drink.

Its incredibly easy to make, and its a hit with everyone. Just make sure you get a big enough container to hold is all. I have tried to make it in a large bowl and separate it into to seal-able containers, but that didn't work too well. Somehow all the ingredients didn't separate equally.
I got my container i use now from bed bath and beyond and it works wonderfully

Monday, August 31, 2009

Mrs. Alton Brown

As I was sitting here I realized how addicted to the Food Network I really am. My internal clock went off and said to turn the TV on, I know the schedule: Alton Brown Good Eats is at 8 and 11 pm. I love him and his show! I currently have (thanks to my mother birthday present to me) 3 dvds of his episodes, his Feasting on Asphalt book and his gadget book. I'm working on getting his other 2 cookbooks. His show is full of witty and fun facts and some history. Each Good Eats episode lends itself to one food or a style of food. He will do a whole show on bananas or avocados and show the most popular and most interesting recipes. The show is filled with wacky little skits and crazy looking props, but they get the lesson cross.
If it was up to me, and if he wasn't married already: I would marry him. And yes, I have told my boyfriend this. Usually I watch his 11 o'clock show (due to school and work schedule) so I end of falling asleep towards the end of the show. I will almost always send my boyfriend a txt before I head to bed ("good night"). Sometime I will include in that txt that I am falling asleep to my other boyfriend (Alton Brown).
As I love alot of other shows on Food Network, he is my absolute favorite!
You will here alot of references to him and now that I have the gadget book, I will be sharing his expertise.

Sittin' on Barnes and Noble floor

I went to Barnes and Noble today, sounds like a good idea... not so much for me. Reason: I am indecisive beyond belief. I usually gravitate toward the murder mysteries and the bargain desk, then COOKBOOKS! Now to top everything off I went with my lovely boyfriend who doesn't help in the matter of choices or restraint (especially if it's not his money).
I found some really great cookbooks and wanted to take them all home, but that would take about 5 paychecks to do so. So i settled for one: "Hello, Cupcake! Interesting playful creations anyone can make" I love making dessert, and especially cupcakes! They are just so cute and perfectly portioned little pieces of yumm-o fluffy cake. Now these are very special cupcakes. They are, as the book title told you, PLAYFUL. It shows you how to make lil' penguin cupcakes, lil' kitties and puppies, and even some bowling pins. :-) Everything on these cupcakes are edible.
I will be trying recipes soon, so look forward to seeing them and pictures to follow.

Other cook books i wanted/must have:
Sunday soup
Williams-sonoma Potato
Alton Brown I'm just here for the food &
I'm just here for more food
Asain cooking
Recipes for your slow cooker

Saturday, August 29, 2009

Food Heritage

So here I am watching, you guessed it Food Network. And it got me thinking why I am just a foodie. My mom always just cooked basic chicken, pork, and hamburger for dinner, but when it comes to dessert that is her speciality. The best are her Key Lime Pie and Peacan Pie. (maybe thats why everyone gathers at my house after Chistmas with their families) My maternal great-grandmothers was they type of cook who just took a handful of flour and a dollop of butter and made biscuits. My mom is the follow the recipe and measurements precise. I'm a lovely combination of both of them, and then add in my fathers inventive skills and you have me. My paternal grandfather is also an amazing cook. He is famed and loved for his homemade apple pie. He even was on the Food Network apple pie bake off television show. It was great to see him on there doing what he loves. (Although he didn't win, its always a favorite in my book). He also made homemade jams and jellys from fruit in his backyard. By profession he is horticulturists and specializes in grafting plants. Now he has since retired but still enjoys the plants and tending to them. This gene was passed to my father and he grows all sorts of things in the garden. He started just growing hot peppers, then it grew to collard greens, and now we have great fresh "right of the vine" vegetables and fruits.
  • tomatoes
  • peanuts
  • edame beans (soy Japanese beans)
  • hot peppers of every variety
  • collard greens
  • mustard greens
  • mushrooms
  • pineapple
  • squash
  • zucchini
  • herbs of every kind: basil. mint. chives. parsley

and more that I don't even know. So when we cook we always look in the backyard for the freshest ingredients. I'm sure the county would allow it, we'd have a few chickens for eggs and cow for milk. Luckily our backyard is not that big. Heck my parents wont even let me get a dog.

Pumpkin Cheesecake

Thanksgiving has come early. This is one of Josh and mine favorite recipes and its become sort of a Thanksgiving tradation. If we dont take it to his dad's house for Thankgiving we are not invited in.

Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 Tbsp butter (melted)
1 cup + 1 Tbsp sugar
24 oz cream cheese (room temp)
1 tsp vanilla extract
1 cup canned pumpkin
3 eggs
1 tsp cinnamon
1/2 tsp allspice

1. Mix graham crackers, melted butter, and 1 Tbsp sugar in small bowl. Press firmly into spring form pan. Bake at 350 for 5 min, and set aside.
2. In large bowl, mix cream cheese, 1 cup sugar, and vanilla with mixer until smooth. Ass the remaining ingredients and mix well.
3. Pour into crust and bake at 350 for 60-70 minutes. The top will begin to brown and crack. 4. Remove from oven and let cool at room temp for atleast an hour.
5. Run knife around the side of the pan (sometime dipping the knife in warm water helps) and remove outter ring, cover with plastic wrap and place in refrigerator.

The Field

The other night, Josh and I went to a little Irish Pub right next to his house. I have known this place existed for a long time, and went with Twinny in high school. A friend of mine (and crush at the time) worked there. All I remember from that experience was just goofing around like a bunch of high schoolers. I see this place almost 3 times a week or more, and just drive by. So the other night Josh and I were hungry and I wanted soup of some kind. Potato soup sounded good to me so we went the the Irish Pub. GREAT IDEA! It was amazing!! Not to mention the food was great! I got the Irish potato soup, with an Irish whiskey creme brulee. Josh got the Shepard's pie. Absolutely amazing and mouth watering. Now on top of the awesomely great food, they have a LIVE Irish band playing traditional Celtic music Monday-Saturday. I have already decided that the band is being booked for my wedding. It was a great atmosphere and a real homey feel.
If you live or are ever visiting South Fl that is a must place to eat. Its on Griffin Rd east of 441.
And to top it all off I think the sun-sentinel newspaper ran a recipe of their potato soup and I am gonna find it!

Drinking in good company

So not only am I the food junkie. I also make some mean drinks (and not the kid-friendly kind). Usually I try to follow recipes I have, but other times its just "lets throw this, this and that looks good" into a cup. Sometime a good idea, sometimes....not so much.

I have an amazing recipe for Sangria...yes I know what your thinking: "sangria=Spanish, and she's the 'Irish chef' ". Well here's a little background for you. Yes I am Irish (through daddy's side), I am also 1/4 Peruvian (Grandpa on mom's side) and there is a hint of Cherokee Indian tossed in for fun.
Now both sets of grandparents split up. Grandpa from mom remarried a Cuban woman, hence the sangria. (And a bunch of other yumm-o recipes; which are to come)


A quick side track: Now let me just clear something up real quick. Yes I am a food network junkie, but Rachel Ray is "ok", "sub standard" her little phrase Yumm-o" was stolen. Clarification: "Yumm-o" is from ICE AGE, and quote Sid, the sloth, "Oh yumm-o a dandelion!"



4 peaches
2 pears
1 lg apple
1 gal red wine
1/2 L orange soda
1/2 L lemon lime soda
1/4 L coca-cola
1/3 cup sugar
dash of cinnamon

Dice the fruit and put in large punch bowl. Add 1/2 the wine (or to just cover the fruit) to marinate, leave for 1/2 - 1 hour. Pour the rest of the liquids, sugar and cinnamon.

Thursday, August 27, 2009

Background to "Sittin' on My Kitchen Floor"

Yes I know this is my 3rd post of the day, and yes I am worried I will run out of steam, but who the hell cares.

This whole sittin' on MY kitchen floor thing started Junior year of high school, when I learned that one of my new friends from school lives just down the street.
At one point the kitchen in my house was one of those you'd find at your grandmothers; old, outdated, and a few decades behind the time. We (not so) fortunately had a leak/flood in our kitchen, so low-and-behold we had to re-do/update the kitchen.
Now lucky this was during my "interior design" phase so I helped steer my parents away from tragic decisions. Long story short, it turned out great! As part of the reno we put the wood laminate floors down. Not only do they look pretty, they are apparently comfy.
Back to high school and Twinny...Steff came to my house, and we gravitated towards the kitchen, figured "hey! Let's make cookies (or chocolate covered pretzels)". In the midst of making whatever it was Steff plopped down in the middle of my kitchen floor. When everything was done we chowed down on the guess it, on the kitchen floor. It has somewhat been a tradition, kind of like Christmas eve breakfast at IHop, and always gathering at my house for dessert and drinks Christmas night. 5 years after the first kitchen floor sit-in it is still going strong. We have a few more people to our ring of friends on that kitchen floor, and every time Steff and I take a seat we get the same look around and dumbfounded look. Now my boyfriend (Josh) and her husband (Gordon) have gotten use to the tradition and joined in. As for everyone else it take some getting use to. And take my word for it. We have PLENTY of chairs and sofas to sit on that are very comfortable.
We have joked through the years, that what ever house I end up living in I will have to get the same flooring that is in my childhood house, just for Stephanie. And you know what? I don't have a problem with that one bit.

A lot of first have happened on that kitchen floor and a lot of memories have be stuck inbetween the grooves. Some of the best times we have had has taken place on those floors. Its amazing to look back through the last 5 years that have been spents there.

I forgot to add one tid bit of info on this one and my mom just reminded me. We also slept on the kitchen floor one time. Yes I know crazy. It is better for sitting on than sleeping thats for sure.

Mandarin Orange Salad

I promised Twinny some recipes, and this is one of my favorites.

1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup white sugar
2 tsp dried parsley
1 tsp salt
1 pinch ground black pepper

1. In a jar with a tight lid, combine all ingredents. Cover and shake well. Refrigerate until use

1/2 cup sliced almonds
1/4 cup white sugar
1 head red leaf lettuce or 1 bag of baby spinach
1 red onion, chopped
1 cup chopped celery
2 (11 oz) cans madarin orange segments, drained

2. In a meduim saucepan over meduim heat, cook and stir the sugar until it is melted, then add the almonds and coat. Remove from heat, cool, and break into pieces.
3. In a large bowl, toss the lettuce, celery, oranges, almonds and dressing until evenly coated.

P.S. I forgot to mention that this recipe came from my wonderful boyfriend's step-mom, Eve.
Thanks very much to her!

New and Learning

My best friend in the world (and Twinny). Started a blog or 2 or 5. It looked like fun and we'd been talking so I figured I'd give it a whirl. Now to me this seems like the kind of thing that will be great and amazing and I'll be all gung-ho about it for about a week. Well I am going to make a real effort to keep up with postings and such. I am the most indecisive person in the world, so it only took me 3 hours to pick out a background and header (expect it to change often).

Now the Twinny I talked about has her awesome blog and an even more awesome title, which was a ode toward me, my house, and kitchen. I did think about stealing, but through her help we came up with "The Irish Chef". Which is relevant in a few ways: I am a food network foodie fanatic. I am also Irish and very proud of it, and lastly since I am a foodnetwork junkie the title is a ode to the "Iron Chef".

ps... I tend to ramble.

Before starting a blog I contemplated how it would be of use to me. I can up with a few reason: 1. keep in touch with my twinny. 2. Add get recipes to the blog to share. And 3. Twinny and I want to do book club thing and this would be great for discussions and whatnot.

So here goes nothing and diving head first into the deep end of the world of blogging.