Butter Balls

It’s Gravy time! Lol

For the Newbies….. 

1 – 2 tablespoons butter

2 – 3 tablespoons Wondra quick mixing flour

Soften butter add flour & stir stir stir ! 

Keep  soft add to roast drippings in a small pan with your favorite seasonings… salt pepper celery stalks & onion (whole for easy removal) … lol Plenty of parsley! I love a dash of white wine! 

Warm & Pour! 

Gobble Gobble! 

Hair Again

A year ago I posted “Hair today gone tomorrow” 

I lost my hair during Chemo 

I lost my strength my appetite my Winter in Florida…..

Fortunately I had my family friends & faith …

Of course other issues are to be dealt with LOL 

Neurotherpy…. 

Chemo weight & my energy level could use a boost! 

There are many pros & cons of Chemo therapy …. 

I’m still here with hair again 

Thank you to all who supported me !

Dryer Lint

Quick share…. 

When removing clothes from the dryer I make a habit of using the dryer sheet to remove lint on screen. Grabs quickly !

Base

Old World Style ….. Many  young peeps aren’t familiar with the terminology of culinary art. 

First in flight… lol and perhaps an important basic is creating a base. For sauces, soup gravy & topping off any dish. 

A basic base begins with shortening…. oil butter or meat/fish bones or lard. 

Of course you are in control of the flavor from the get go. 

Chopped  grated or whole veggies (onion celery carrot) sautéed slowly & enhanced with desired herbs … parsley cilantro etc salt & pepper.

Added ingredients & water or stock complete the base. I take advantage each time I’m creating a dish to add extra liquid to store for later use. Never worry on an over amount of liquid as it can be cooked down to desired flavor & consistency. 

Each time I make a roasted dish, I take full advantage of pan drippings which I use for a sauce. Or let’s pick up those veggies with an enhanced flavor! All are easily stored or frozen for whatever. 

Imagine an omelette using leftovers & topped with a glaze of your own…

Above is a basic base to which I’ve added garlic scallions & sweet peppers. 
Later I will add rice peas & shellfish… 

Yum

Reggiano…. Cheese 

I not a PARMIGIANA girl, LOL But I love a soft Reggiano. Shaved in a salad, grated for pasta & “Gravy” meat, shredded for sauces & chunks as an appetizer. 

Back to Old World cooking …… the rind is priceless …. I Always add to my fresh gravy …. Oh! The Flavor! ……..

Enjoy!

Pumpkin Coffee Cake 

 

An accidental surprise! 

While baking my Chocolate Crust Pumkin Pie, I realized I had leftover filling. 

I crumbled cinnamon coffe cake as a Crust, added pumpkin filling & topped it with grated GhiradellI White Chocolate 

New Holiday Dessert! 🎃

Wake Up America!

It’s over a month since I’ve sent in for an absentee ballot. Last week I was told it was sent out the previous Thursday. Last week I received a package from Italy which arrived safely. This morning I called the Florida Board of Elections…. once again giving my info and they have the correct address…. Well no ballot! ….. I was told they will resend it …. they’re excuse was Hurricane Matthew…. Seriously? 

Remember the Postal Motto? Neither Rain Yada Yada Yada….. 

My Floridian friends warned me of this….. 

Of course it’s too late to re register here …. I would have to change alll my identification…. 

Geez….. 

Election rigged? 

???????

What’s next? 

Everything our forefathers fought for to make our Country great is being compromised bit by bit…. 

In God We Trust 

National Anthem 

Merry Christmas 

The Constitution slowly amended by offficials in play …… 

Wake Up People! 

Old World Cooking 

Realizing I have many newbies on the sight or in their kitchen ….. as I cook I would like to share culinary tips not usually in a recipe. 

For instance, after frying chicken for a taco filling; I add appropriate water to the pan drippings. My meal will be accompanied by yellow rice, rather than plain water I will use the liquid from skillet when cooking. I normally use stock…. pretty much the same. 

Many chefs take advantage of the skillet drippings to complete the dish. 

Similar to making gravy the drippings are the base of flavor. 

Broccoli Rabes

Rabes ! How often I’m asked why my Rabes are soooo tasty!  Thought I’d posted this recipe…. lol

Rabes are usually best in April and November. Never buy when flowers are yellow… No 1 rule

A friend asked why I discard so much of the leaves? They are tasteless 

I cut after first leaf from flower on a slant and slice the stem … 

thouroughly rinsing in cool water …. place in skllillet wet…..

Add Olive Oil Salt Pepper a few Red Pepper flakes & plenty of Garlic 


Tight cover cook on high flame frequently turning as they shrink down …… while they retain color …. about 10 minutes …. shut off heat ….. let them sit another ten minutes…. if you’re like me and prep ahead,  save last few minutes to heat & serve

Enjoy!

Sausage Stuffing 

As the cool weather approaches…. I find a need to keep my oven warm LOL 

Beef fish chicken & especially pork is delightful stuffed! 

I use Italian mild sausage ( I love the seasoning) remove casing, in a hot skillet lightly greased, fry down all the fats to a crumbled bacon look… 

3 eggs ( the rule is 3 eggs per pound )

Add 1/2 – 1 cup of breading ( your choice)  this recipe I’m using Italian seasoning & adding scallions, artichoke hearts & red 🍇

Yes grapes! 

Mix & Stuff 


Yummy! Stuffed Pork Chops

Recipe will follow…

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