Saturday, April 6, 2013

Cheese and Farm Fresh Eggs

Saturday Morning Scrambled Eggs......A Tribute to "Daisy"

In the Spring of 2010, we took our daughter to the local feed store to purchase 5 baby chicks.  They each quickly earned their names and became known as Marilyn, Lola, Dot, Maude and last but not least, Daisy.  Daisy was as bright and yellow as the sun and they became our pets.  I never had chickens growing up, so I was really looking forward to retrieving that first egg.  When that day came, I was so excited and amazed at how fresh eggs look and taste.  The color of the yolks are such a deep yellow orange and the taste is buttery, putting the mass produced "grocery store" egg to shame.

Our chickens had to move to the inlaws house, coop and all, but we still get some of the eggs.  This morning, I had fresh eggs and a block of really good sharp cheddar cheese.  I think I could eat cheese on just about anything.  You too?  Yes, I know you do....good stuff!

Sadly enough, this is the first batch of eggs that I got since our beloved Daisy died a couple of weeks ago.  Long story short, but she ate a bad worm.  Poor thing.  She will be missed and below are a few pictures of her as a baby (chick), her coop and our daughter holding her. 

Eating these eggs this morning reminded me of her, so I thought I would share my memory of Daisy as one of my food memories today.  Daisy, as with all our pets, you are missed and you were loved.  Thank you for your sunny disposition and rich tasting eggs.  Rest easy and thank you for the memories, my little chicka!

Scrambled eggs must be cooked low, slow and even if you use a little non-stick spray, use some butter so your eggs will not taste dry.  Don't overcook your eggs and remember that they are still cooking when you take them off heat.  I add anything to my eggs from the pantry or the refrigerator.  Green chilies, tomatoes, onions, scallions, peppers, leftover steak, italian sausage or brats, ANY kind of cheese and if you have it, thinly sliced smoked salmon.  Don't forget the freshly cracked pepper, salt and any fresh herbs.

Sunday, March 17, 2013

St. Patrick's and Pinterest!

Like most of you, I get so busy with life that I rarely take the time to feel a little festive and put some of my special occasion skills to work.  However, today I decided I needed to create a new food memory for my family.  This time next year, we will pull out the green napkins and slice off a little green goodness because this cake is now a memory that we will repeat!

I found the recipe on Pinterest.  What is Pinterest?   You and I need to talk.  Maybe over a cup of coffee and a piece of cake?  You probably have some time to waste and could fill it up with so many projects that you will never do.  Or, you might experience a little Irish "blessing" and actually score big like I did today with this little pot of gold.

This is so festive, so delicious and is SO, SO, SO very moist.  Did I mention that it was moist?  A little green, a little pistachio, a little green icing..... the little leprechauns in your house will love it! 

A couple of Kristi tips would be to NOT overcook. If you let it go past the toothpick determination stage, your Bundt will dry out quickly.  Also, the inside of that cake is tinted green due to the pistachio pudding mix, but to add a little more festivity to the cake, I tinted the icing/glaze with a few drops of green food coloring.

Here is the link.  Make a new St. Paddy's Day food memory in your home!!!

P.S.  According to "my sources", the shortened version is St. Paddy, which is short for St. Patrick's.  St. Patty is short for St. Patricia.  Who knew?  Yes, I googled it. 

Tuesday, March 5, 2013

NOT Your Average Lemon

Lemon Almond Cake with Lemon Curd

I have taken a blogger hiatus and I have missed it so, so, so much!!  If you are blogger, then you know that whether you have an audience of one or one million, it's really about your passion and sharing what you love.  The audience will come later!  I started a new job and have put these things on the back burner, but this is who I am and I am ready to get back to the "cutting" board. 

My husband had a birthday recently and I started thinking of what I could cook for a family dinner and most importantly, dessert.  I love chocolate, cream, coffee flavored anything.....well, let's just say that "Tiramisu" is a personal friend.  However, it was HIS birthday and he loves anything that has lemons and berries.  I had stashed a few lemon recipes in anticipation of such event and when I flashed this recipe from a Cooking Light Magazine in front of him, this was the winner!

I love that it has a spongy cake like bottom and topped with such a tart and tangy lemon curd.  Just a few tips though.  I could not find matzo cake meal at my first 2 grocery stores, so when all else fails, GOOGLE!  I substituted ground unsalted soda cracker crumbs. It worked perfectly and this recipe was such a hit with the family.  I hope you try it and PLEASE let me know if you do.  I would love to hear from you!

Here's a picture of mine!  I almost got through it without saying it, but I can't help myself.  When life gives you lemons.....okay, I won't.

Enjoy!  Thank you for letting me share a food memory.  Go make your own food memories!

Here is a link to to the All Recipes website giving credit to Cooking Light.