Olympic Opening Ceremonies

We celebrate everything at the Duffy household.  And those celebrations always include considerable thought about menus!  The Opening Ceremonies for the Olympics is not different. What a better way to try some new ethnic dishes that a celebration of the world's best amateur athletes?


In 2008, we hosted Aunt & Uncle Duffy for the summer Olympic ceremonies.  Daughters #1 and #2 even came up with their own versions of events in which to participate--unfortunately, there was an injury which sidelined those efforts.  We also included a variety of worldly appetizers for all to enjoy throughout the festivities.


With the upcoming 2012 Summer Olympics set to begin on July 27 in London, this is the perfect opportunity for you to host your own party!  Some things to consider offering your guest, as part of a array of tastiness...


sushi (Japan),  crab rangoon (China), Jamiacan patties (Jamiaca), hamburger sliders (USA), bruschetta (Italy), pretzels with beer cheese dip (Germany), fish 'n chips (England), hummus and grilled vegetables (a nod to the place where it all started--Greece).


Of course, use your own creativity and ALWAYS salute your own heritage!  In the Duffy household we will consider Irish soda bread or, one of our personal faves--corned beef sammies!


Whatever you do enjoy and embrace the spirit of the Olympics.

Too Hot to Cook...Sort Of

The Duffy household has been without central air conditioning for two summers.  Last summer was particularly brutal with heat indices over 100 and humidity up to 90%.  Our saving grace was a window unit given to us that we placed in our bedroom.  


This year, while hot, has not seemed as bad.  Temps are higher, but humidity is lower.  Still, the past couple of days (and perhaps it's because I'm vaca) heating up the oven doesn't sound that appealing.  That's when the grill becomes our "go to" for dinner, which we eat at about 8 pm because it's cooler.  Hubby-Bubs is the grill master, and deservedly so!  The tongs with the LED light he got for Christmas some years ago are often used...especially if we eat even later than 8 pm.


Last night, it was burgers and brats along with homemade salsa made with my gadget I bought (remember my post:  bamboozled?)  I have to admit that thing whips up tasty and fresh salsa with ease.  Add a little cantaloupe and it was the perfect summer meal.


Tonight, I've got steak marinating for a quick hit on the grill then sliced thin for Philly steak sammies.  We will couple that with deviled eggs and leftover cantaloupe and watermelon.  I don't mind the stove top so much when it's hot, so the eggs are already hard boiled and I'll grill up some onions and peppers to add to the sammies.  


4th of July, we will continue our tradition of grilling Nathan's hot dogs for coney dogs while watching the Nathan's hot dog eating contest at Coney Island--Hubby-Bubs started that some three years ago.  I used to think watching it would gross me out, but I find it rather fascinating.  For this occasion, of course, only Nathan's hot dogs will do--and there is a difference, I have to say.


It's supposed to stay hot for a while, so we will keep our menus tightly linked to the grill with sides that keep things cool in the kitchen!

Cuz-A-Palooza!

Every year, Sean's cousins host a "Cuz-A-Palooza" down at the farm in Spencer, IN.  Among the horses, Odie--the donkey, the dogs and cats, there is a variety of fun to enjoy--corn hole, horse rides, games, the saloon and karaoke, just to name a few things...and a whole lot of great food!


It's a big group and not everyone can make it every year (we've missed a few ourselves).  But we were able to make it this year and had a fantastic time with beautiful weather and lots of shade.


Everyone pitches in with food and beverage and there are some staples that are must-haves around the table:  "ET Cheeseball," named after Hubby-Bub's brother and sister but, as of this year has been renamed after HB--let's just call it "Hubby-Bubs Cheeseball."  Of course, the event would not be complete without special items like chicken dip, some seriously good mac 'n cheese and something on the grill.


This year, I brought one of our faves---bean and corn salsa!  It's one on Daughter #1's favorites, in spite of the fact that it has black beans in it, which she wouldn't normally eat.  Apparently it was a hit, and I was asked to post the recipe, so here you go:


Ingredients:


1) 16 oz black beans (I buy canned, but you can soak and cook your own--if you do, I highly recommend Hurst brand)
 2) 1 pkg corn niblets (if you have extra corn-on-the-cob, that's the best, otherwise I prefer "fresh frozen" defrosted. Canned corn is too watery
3)  1/2 of one red pepper and one green pepper (chopped)
4)  1 small bunch of green onions (chopped)
5)  1/2 a small red onion (chopped)
6)  2 T fresh cilantro (chopped)
7)  2 cloves of chopped garlic (optional)
8)  1 1/2 t. salt
9)  1 t pepper
10) 1 t sugar
11) 1/4 c olive oil
12) 1/3 c red wine vinegar


In a bowl, combine the first 7 ingredients.  In a smaller bowl, place salt, pepper, sugar and vinegar.  Whisking lightly, slowly add the olive oil to the mixture.  Add dressing to the salad and toss.  Enjoy with chips of your choice.  It's also a great addition to marinated chicken or beef on the grill!  Enjoy!

Cool Food for Hot Days

We've enjoyed some beautiful June weather, albeit no rain.  However it looks as though the mercury is going to rise into the 90s over the next 7-10 days.  It seems that the higher the temperature goes, the lower my appetite drops--hard to believe, I know.  That means cool food options!  Here's just a sampling of what I planned for next week:


Chicken Salad with Mango
Pizza Bites with Marscapone, Ham and Pesto on Puff Pastry
Gazpacho
Santa Fe Wraps with Cream Cheese, Green Onions and Spinach


All these require very little oven time (thus helping keep additional heat out of the kitchen) AND they are make-ahead meals.  Make it in the AM when the temps are down and then grab 'em up from the fridge when your tummy growls, the lightening bugs are out and candles (and bug spray) are the perfect accessory to dinner on the deck!

Risotto

Wow...it's been a while since I posted.  That only means I'm enjoying summer and spending a lot of time in the kitchen.   I had some big orders this week--thank you!!!!  One of the orders was for risotto with chicken.  Daughter #1 loves risotto.  I admit that on busy weeknights during school, I will resort to a mix, but I do love making it from scratch.  


You have to have a lot of patience making risotto from scratch...it takes special care to do it just right, otherwise the creamy goodness you want will end up being crunchy and without flavor.  And you have to tend to it constantly, which means you at the stove until it's done.


This week, mine started with chopped celery, onion and mushrooms.  Cook until the onions are translucent...the fantastic smell will tell you before your eyes will when it's ready.  Add your arborio rice and stir.  Then softly, gently and ever-so patiently add your warmed chicken broth.  This is when you have to be prepared to stand at the stove and care-take.  Gently stir and add more broth...and do it again, over and over.  You'll know when it's right because you will sense the creaminess coming from the combination of the rice releasing it's own starches and sucking in the chicken broth along with the combination of flavors from the veggies.


It is magic in your mouth!

Images of Summer

This weekend I get to make one of my favorite summer pies--lemon--for three clients.  No meringue needed, I swear!  It's delicious because of it's simplicity.  Also, on deck for my favorite clients (aren't they all my favorites!): hot ham and cheese sammies, lemon herb orzo, pulled BBQ pork and spaghetti tacos (inspired by iCarly--believe it or not, they are really yummy!)


These are all foods I think of when I conjure up images of summer.  Simple & easy so you can spend more time catching fireflies, playing in the sprinkler or harvesting your own garden--and you can add your own personality to them with sides of your choosing (I offer up suggestions, of course)!  

Coming Soon...

Now that summer break is upon us, I have to bring my lunch to work every day.  Normally I am graced with the variety of lovely, healthy and tasty options presented by our food service providers--Aladdin--and don't have to think about what to make for lunch.  This offers an exciting opportunity for me...and you, as my readers, to see what I come up with--what works and what doesn't.  I will also have the opportunity to continue to provide for my clients and experiment in the kitchen.  So look for more recipes and Duffy Doofs to come!

I'm a convert!

Two years ago, if you asked Hubby-Bubs, he would have said that I'm lame when it comes to yard work. It's a passion of his--it gives him peace and joy to tend to all things set in dirt.  I hated it!  I always said, I like putting things in pots or in the ground, but I despised the work necessary to maintain it all.  I was always the "inside" person and he was the "outside" person.  He never really said it, but I knew that it bothered him that I wasn't a part of the long-term process.


I made a decision to try to be more of an "outdoor" person this year.  Starting around March--and in light of some unusually warm weather--I got down in the dirt.  I weeded, I cleaned up mess, I replanted.  It started out as an opportunity for me to show Hubby-Bubs that I value what is important to him, but now it has given me a greater appreciation. I see what his loves about the process...this lovely time to clean, cultivate, plant and be amazed at what can start out as a seed and become something else.  


I now find myself wanting to get out in the yard--even for a bit.  Hubby-Bubs says thank you a lot--I'm sure he is shocked that this is sticking with me.  But I've got it in me now...and I'm also super excited to be able to cook with fresh ingredients.


It started as a way for me to connect with Hubby-Bubs, and now I have found a new passion.  A passion we can, as a family share.  How great is that!  We will celebrate when we harvest those first tomatoes, corn or what have you.  It's a good thing!

Processed Party Tray, anyone?

Is it bad that I love to cook, and do so for others, but I've fed my family "party tray" three nights in a row?    It started Wed night for American Idol and I went totally processed food, as I wanted to get my hands dirty with yard work for a bit, but I also had Key lime pies to make.  The weather has been perfect for continuing digging in the dirt.  Since I want to get my vegetable starts in the ground soon,  I've been working in the yard until about 8ish and have left dinner up to Hubby-bubs and gave him directions to simply get more party tray going--it's easy and pleasing.


The upshot is that I have 1/3 of my veggie garden cleaned up tonight and hope to get even more done tomorrow so that I can plant and then cook with fresh stuff this summer!  I guess that's not a bad trade off.

Key Lime Pie!

I was making Key lime pies for some clients tonight when I took a trip down memory lane.  As Hubby-bubs was taking out the trash and managing the recycling, I mentioned to him that I remembered the very first time I had a real piece of Key lime pie.  It was on our honeymoon, many years ago, in the FL Keys at a restaurant called Manny & Isa's.


I was introduced to Key lime pie when I was a server at Rick's Cafe American in downtown Indy (where Hubby-bubs and I met, BTW).  It was on the dessert menu.  It was a pre-fab pie--green in color and topped ever-so delicately (sarcasm) by servers like me with pre-fab whipped topping.  It wasn't something I was aching to try.


In the Keys, Hubby-bubs convinced me that it was sacrosanct to try THE dessert the region was known for--not doing so was kind of like going to Cafe du Monde in New Orleans and ordering tea.  It came to the table and I was surprised that it was creamy yellow in tint and no hint of whipped cream.  It was simple, velvety and delicious.  I was sold!


Many, many years later I tried to make my own Key lime pie.  I bought Key limes and the other ingredients.  It seemed easy enough.   Daughter #1 and I  squeezed the juice out of those Key limes until our thumbs were sore and she finally gave up (I didn't blame her).   With my can-do attitude, I finished off the squeezing in a valiant effort to collect 1 cup of juice with the expectation that I would taste the product I remembered it in FL, not downtown Indy.   I incorporated the other ingredients--all three of them--and, feeling proud, sat my new project into the refrigerator, knowing it would only be a little while before I could delve into what I imagined would be the sweet, yet just-the-right-kind-of-tart I had tasted before.


How surprised I was when I took the pie out and gently dove the knife into the center, only to find a gooey mess.  The flavor was okay, it just didn't set up.  Lo and behold, I looked back at the recipe and I missed one key step--bake it for 15 minutes.  Oops.  A Duffy Doof!


Because of that, I learned that you can purchase Key lime juice in a container (just like any other juice) AND that you are supposed to make sure and bake it.  Now Key lime pie is not only easy on my thumbs, but simple and delicious.  With homemade whipped cream it's even better!

Holy OIB, Batman!

Well...it appears that my responsibilities for Orchard In Bloom have taken me away from my blog, as it's been three weeks since my last post.  A good decision since my full-time work does pay the bills, and I do this on the side.  However, I'm never one to be out of the kitchen for long!  And I wasn't even apron-less during this wonderful event that benefits parks and The Orchard School.  


My latest meal for my favorite weekly client (right now they are my only weekly client, but are wonderful to cook for!)  was Pesto Tortellini with a salad of greens, thin slices of red onion, feta and Craisins.  Hope they like it!  I always ask for an honest report.


The Pesto Tortellini was something that I had forgotten about until recently.  It was a standard on the Rick's Cafe Americain menu back some 20 years ago when I worked there.  Rick's was also the place where I met and fell in love with my wonderful Hubby-bubs!  


As I remember, the dish calls for cheese-filled tortellini in a creamy pesto sauce tossed with ham, peas and artichoke hearts.  For a long time, as a server at Rick's, I would order the dish for myself, sans the art hearts--such a mistake!  When I finally tried this delicate heart of a difficult and sometimes prickly veggie, I was an instant fan.  


Over the years, I've supplanted bacon for the ham and sometimes add, at times, toasted pine nuts.  I forgot about the  pine nuts until just this week, and will add it the next time around as I think it will be a fantastic addition.  This dish will be added to the rotation of offerings of Duffy's Kitchen indefinitely.


While OIB was a huge success and I continue to enjoy my everyday work, nothing makes me happier than donning an apron and cooking.  It's great to be back in the proverbial saddle!

Cleaning Out!

Hubby-Bubs can be the King of Clean! Tonight, inspired no doubt because it's trash night, he decided to clean out the fridge and freezer. A little self-promotion: while on Spring Break, I did clean out all our kitchen cabinets. However, I do tend to be the kind of cook who roots around trying to find an ingredient or spice--that's how we end up with three open containers of cocoa powder. My bad.

The good news is that the fridge and freezer were fairly free of duplicates (although there were some questionable containers of 'mystery meat' that I had failed to properly label).

While this may seem a non-sequitor, stay with me, as I will bring it back around: after school today, there was a wonderful smell coming from the after-school program. After picking up Daughters #1 and #2, I learned that they were making quiche. The best part was that they were making it from ingredients grown in the school garden and from the eggs our newly-acquired chickens had laid.

The conversation went on to include Hubby-Bubs and there was an excitement about quiche. Hubby-Bubs said, "I would like to have quiche again sometime." I mentioned that, ironically, I had put quiche on my list of test recipes for Duffy's Kitchen.

Misc postings as I contemplate..

My Spring Break is about to end. And I know what faces me on the other side...a period of time without naps, without time to read my favorite news periodicals, without the opportunity to decide each day what my day might hold. A time to take a breath. But I DID get to do that..an I'm grateful.

Shortly, I will dealing with people that I don't want to deal with because of their negative vibe, but I will ward that off with my good vibe, which, at some times, can leave me exhausted. It takes energy to not let someone "yuck your wow!"

It was so nice to un-plug. And we didn't go any farther to do it than our own yard. And I am a revitalized woman...hopefully ready to take on those negative forces.

Bamboozled!

Fish taco night was Friday--did I mention how incredibly tasty they were??!!! I'll post the mango salsa recipe soon, so look for that. The true trick to tastiness is a lightly bread the white fish - I like tilapia - gently fried in vegetable oil, not olive oil. Anyhoo--because we have some leftovers fit for a Mexican meal, I decided to indulge Daughter #2's request for fajitas. We sandwiched a meal of chicken parmesan in on Saturday in order to take advantage of some leftover spaghetti, but the Duffy fam does like Mexican!

I have uncooked chicken left over from last night and picked up some beef at a great price. More mango for more salsa and an avocado and tomatoes for Daughter #1's fave--homemade guacamole (recipe is posted, but you'll have to scroll down a bit).

Unfortunately, my great deals were undone by the fact that I, along with my daughters, got bamboozled by the "attention all Kroger customers...we have a free gift for any adult shopper now in front of the deli counter." Suffice it to say, there was a free gift--albeit small--followed by a demonstration of a "new" cooking gadget which you could buy for 40% off--ONLY today. Yeah, right. Well, I was ready to move on, but the Daughters got caught up in the hoopla, and then I got caught up in theirs. Now we are owners of some sort of 'chop-o-matic' that promises to make culinary magic at the slightest of ease in under 2 minutes. We'll see. For now, it's being hidden from Hubby-Bubs in the pan cabinet. He'll never find it there.

In any case, I'm certain the fajitas will be super yummy. I plan to entice Hubby-Bubs with a couple of beers and a game of cards (letting him win, of course) before I bring out the new "fandangled" chopper so that when he says, "When did we get that?" I can play off the "Oh, this old thing?" relatively well. Hopefully when I make salsa and guacamole in under 5 minutes, all will be forgiven.

Grilled Cheese Bonanza!

I first have to say that I'm writing this as Daughter #1 is watching my favorite rendition of Little Women (with Winona Ryder) and Beth just died. Now, don't act like Joey on Friends--like you didn't know that was going to happen...I remember seeing this movie many years ago during a visit with my sister Kelly in Ft. Wayne when it first came out and we wept--even though we knew exactly what was going to happen. I read that book over and over as a young person and wished so much to be Jo--only I would have actually married Laurie!

OK- so onto grilled cheese. Daughter #2's birthday fell on a Friday in Lent this year. I admit, I did fix some mini corn dogs at the Birthday Girl's request, but she also asked for celery with peanut butter (which I forgot to make). We did have spinach dip (one of Daughter #1's faves), cauliflower salad with crunched up Raman noodles instead of bacon and a variety of grilled cheese sandwiches.

My vision didn't play out quite as I had hoped--I wanted to make a variety of smaller grilled cheeses so everyone could sample. When the jalapeno popper grilled cheese turned disastrous, we switched gears--thanks to Hubby-Bubs and Aunt Mary Beth who stepped in to save the day! Just a note, don't think that you can bake jalapeno poppers and then smash them into a grilled cheese sandwich (next time, I will actually slice the peppers and place them on a combo of mozzerella and cream cheese) We learn from our mistakes, don't we.

Anyhoo, (thanks again to Hubby-Bubs and Aunt Mary Beth) able to offer the following: regular mild cheddar cheese; apple slices with sharp cheddar; and caprese--mozzerella, fresh basil and tomato. All served on homemade white bread I made the night before.

All turned out well food-wise, but, more importantly, it was a lovely evening with extended family and a big hit for the birthday girl!

Cashew Chicken---sooo yummy!

While I'm waiting for my chicken to thaw, listening to sports radio talk about Peyton Manning going to the Broncos, I'm thinking about how fan-tab-u-lous my cashew chicken tasted last night. A light breading with cornstarch or flour and low-sodium soy sauce, along with sauteed shiitake mushrooms, celery, onion on a bed of lovely brown rice made for a very good dinner.

Roux!

I can make a roux like nobody's business--and I love making one. I even like saying it--"roux." Hubby-bubs will ask me what I'm doing and I can say in my I-pretend-to-be-a-chef-voice, "Oh...I'm making a roux." It's what makes chicken etouffee and pot pie so scrumptious. Do not even go there with any kind of canned soup and say that it's better--it's not!

It's a simple process, really. Any chef (and I'm not one) would laugh at me. There is something about introducing that butter to those sauteed veggies and then adding flour, oh so kindly, and taking the time to stir appropriately. Taking time to let the process happen. And then adding the liquid to create this golden-ness that is rich and flavorful. When it's done right, it sets up the dish perfectly. As crazy as it sounds, but it makes me happy.

So why is it that I can't make gravy to save my life?

The Verdict is IN!

Pesto Tortellini was a HUGE success! I think I will add roasted red peppers. Roasted pine nuts would send it into a new dimension. It was so good that I had counted on leftovers, but Hubby-Bubs finished it off last night.

So...tonight is Daughter #1's fave chicken (hand breaded and gently fried in olive oil) and an old family favorite--zucchini fritters!

Test Kitchen Open This Weekend

Back nearly a quarter century ago I moved from South Bend, IN to Indianapolis--thinking I'd stay for a couple of years and then move on to a "real" city like Chicago. 20+ years later, I'm still here and love my city. One of my first jobs was as a server at a restaurant called Rick's Cafe Americain. It was a decent waitressing job where I met some good friends, as well as Hubby-Bubs. The restaurant is no longer in existence, but my marriage is.

The menu was vast, but one particular dish was one of my faves--Pesto Tortellini. It was a creamy pesto over cheese tortellini with ham and artichoke hearts. I used to take out the art hearts until I actually tried them one day and realized what I was missing.

For some reason I thought of this dish recently and decided I want to try to recreate it this weekend. I'm sure as I'm tinkering in the kitchen, I also be wondering where all those people I knew ended up (besides Hubby-Bubs, of course - smile!)

Comin' Up!

This weekend, I have plans to finish up my ten-meal order for a client. Also on the docket, cupcakes for Daughter #1 (just for fun), cookies for Daughter #2 and friends (as a playdate activity), "chicken" cookie prototypes and "baby bootie" cookies for another client. Veggie pot pie for someone else.

Then menu planning for another potential client, as well as for the fam. If I have time, I'd like to try flash-freezing veggies. And then, if I have time, starting the ideas for what will get planted in the Duffy family garden.

I'm in HEAVEN!

Rockin' the Mardi Gras!

The etouffee is unbelievably good. The King Cake was purchased. The potato soup being readied for Ash Wednesday dinner is in the fridge. I'm a happy girl!

Mardi Gras!

Tomorrow is Fat Tuesday! I am already prepped for our traditional dinner--chicken etouffee--in honor of the event. I've done my chopping, my chicken is tender and delicious and chopped as well. All I have to do tomorrow is take my time with my roux and put it all together. YUMMMMMM!

If only I had a King Cake--I got the baby last year. It's my obligation to provide the cake for this year. Might have to put in a last-minute call to my friend at Circle City Sweets in order to procure one:)

Adult Food!

Kids are at grandma's tonight--they are lucky enough to have tomorrow off (I have faculty/staff in-service day and hubby-bubs always works on Fridays). The in-service topic should be interesting, however I'm more excited that we can have "adult-friendly" food tonight! I bought salmon and scallops (it's above 40 degrees, so maybe we'll grill 'em). We're going to cook risotto the right way--low and slow. I told the Daughters what we were having for dinner. They said "YUCK" and made the gestures you might imagine with that word.

In any case, no homework duties or nagging about showers tonight. No Disney or Nick channels on TV. Looking forward to checkers and cards and playing music WE like:)

We Made It!

Indianapolis hosted the LXVI Super Bowl and it was fan-tab-u-lous! As a manager of one of the premiere fine wine and spirits stores--Kahn's Fine Wines and Spirits at 23 N. Pennsylvania St downtown (shameless plug--hit the tab "People we Like") my hubby-bubs was down in the zone. I was a single parent most of last week as he was there nearly 24-7. I am so proud of my hubby-bubs and his team. I am so proud of our city. I am so proud of all the volunteers, workers, planners and leaders who made this an incredible experience for over 1 million people.
Hubby-bubs slept most of the day on Super Bowl Sunday, but rallied to make his famous chili. I cannot give away the secret recipe, so you will not see it under the "Recipe" tab.
I will be making my fave chicken pot pie tomorrow night for multiple people. Then cherry pies this weekend in honor of February's Presidents' Day.

Really???

Daughters #1 and #2 prefer Raman noodles over my homemade beef stroganoff? Sad, but true. Now these are the girls that prefer asparagus over grilled cheese. At least they liked the fresh strawberry smoothies. It was Hubby-bubs' idea to make banana milkshakes the other night with a smidge of chocolate that got us all excited about what we could try next. We tried strawberry smoothies tonight and they were fantastic...we can't wait to experiment some more with flavors. More stroganoff for me and hubby-bubs, I guess. :)

Leftover Magic

It's Super Bowl week here in Indy and my hubby-bubs is working non-stop. I have to find easy recipes to make ahead of time in order to feed the Daughters and provide Hub-bubs with something to put in his tummy during his long hours at work.

Beef stroganoff is filling and can be made ahead of time in the crock pot. Fortunately, I had some leftover sauteed shiitake mushrooms, onions and red peppers from "make your own pizza night" that I could throw into the mix with 2 cans of cream of mushroom soup, a can of beef broth and 1 1/2 lbs of cube steak sliced. It's all ready to go! I'll throw that on the crock pot on low all day and boil up some egg noodles and we'll be ready to eat in no time (plus I'll have extra to pack for Hub-bub's lunch/dinner tomorrow).

Tapioca

While Chicago gets plummeted with snow, just south in Indianapolis we are awaiting this BIG winter event they keep talking about. We'll see if we get anything. In any case, it doesn't matter to me--I had a great week of pie making for various and sundry people. Chicken pot pies, mostly--I made about 6. And one cherry pie.

I've always struggled with certain pies--cherry included--where they end up runny. Tasty, but runny. I was a firm believer that cornstarch was the way to go as a thickening agent (instead of flour). But in my quest for the right consistency, I did a little research and discovered something I never knew: tapioca isn't a KIND of pudding, it is a starch that is used to MAKE pudding. For those of you who already knew this, go ahead and laugh at me.

That led me to try tapioca as my thickening agent for my cherry pie. I did tell the recipient of this particular pie that I had tried something different and I wanted full disclosure on their perception of my new discovery. I'm still waiting for the results--only because the recipients have yet to dive into the pie.

The beauty of this potentially snowy/icy weekend is that I will be able to continue my quest for the perfect pie consistency and test other recipes as well. Nothing warms you up like a warm kitchen!

Christmas in January!

We were so happy to have my mom and her Hubby-bubs in for the weekend to celebrate Christmas. It was a long-awaited affair, as they were supposed to come in Christmas weekend for Daughter #1's birthday celebration Dec 24 and stay for Christmas. Mom got really sick, and our time frame kept changing. It didn't matter that it happened on MLK, Jr. weekend, though. We were just happy to host them--and we even kept up the Christmas tree in their honor. My beautiful hubby-bubs even turned on our mini outside Christmas trees to celebrate.

So, for THIS Christmas dinner we did "make your own pasta." Take your fave pasta and then simply cook up a variety of additions. We offered two sauces--marinara and vodka cream (one of my hubby-bubs' faves--trust me the vodka cooks out). Then I sauteed up mushrooms and onions with some garlic as a choice. Orange and green peppers were also sauteed as another choice. I fried up some italian sausage and then sliced up black olives. Mom's hubby-bubs is a vegetarian and I had some lima beans for him.

We also offered up bruschetta with tomatoes and avocado and Caesar salad. It was all so YUM-O that we didn't even touch the chocolate fondue with fruit and cake for dessert.

Mostly, it was a lovely time with the people we love--and that makes ANY meal fabulous!

Crockpot Potato Soup

OK - we tried it and we like it. Now...Daughter #1 is a bit of an aficionado of potato soup and still contends that Aunt Mary Beth's recipe is the best. This homemade recipe came in a close second. Hubby-bubs and I both liked it and will have more tonight. I recommend adding salt and pepper to individual bowls to satisfy individual tastes. I also like to add a bit of shredded cheddar in my bowl.

This recipe IS super easy, but does take a bit of prep work. Once you are home and your crock pot has been working all day, you will need a couple additional, easy steps and some extra cooking time. Also, this makes a LOT, so feel free to freeze some as soon as possible.

Enjoy!

Avocado Advocate

For most of my life, I had no idea what an avocado was or, for that matter, how delicious one is. I don't remember my first encounter with this delicious fruit, but I believe it was when I was well into my 30s, probably in the form of guacamole. Over time, I've become quite the advocate of the avocado. It's good on burgers, on BLTs (which then makes it a BALT in the Duffy household), with chicken, beans and rice...and so much more.

My biggest challenge was learning how to peel and slice an avocado. My first attempt was without any directions and resulted in a green, mushy mess. Later, I learned from a master--Martha Stewart--via my subscription to her Food Everyday periodical (before her "unfortunate incarceration") It's been a piece of cake since. Here's how to do it:

Proper tools are important here. I prefer a chef's knife to make this happen with ease. With your chef's knife, take your avocado and slice it lengthwise. With two hands, twist the two parts in opposite directions, like opening the top of a pickle jar. You should end up with two halves in the skin, one half will have the pit. Next, lightly whack (such a technical term, isn't it?) your knife into the center of the pit. Twist slightly and the pit should release from the fruit. Mine usually sticks to the knife which I then whack against the garbage can to release. With a large spoon, scoop out the fruit from the skin. Viola! Cut, slice, or mash your avocado as needed.

So, the reason for this topic is because tonight we are having BLTs, not BALTs--we're saving the avocado for guacamole. Daughter #1 requested it with chips as our side. I find it interesting that my children like food that I hated when I was a kid, and hate food that I liked. I didn't know about or like avocado, they do. I loved mac and cheese--they hate it. Asparagus seemed disgusting to me, but they devour it. A grilled cheese sandwich was fabulous to me as a kid. With my daughters...not so much. And another twist to that...I despised tomato soup growing up. They love it.