Posted on 02/23/2017 3:47:25 PM PST by Jamestown1630
It’s more like May here today in Maryland, than February; and our thoughts are turning toward Spring.
This King Cake that came in the Better Homes and Gardens email newsletter a few days ago is the prettiest I’ve seen. I like it because the ring is thinner than many that we see, which I think makes it very elegant.
http://www.bhg.com/recipe/yeast-coffee-cakes/kings-cake/
I believe we’ve featured these ‘tartes soleil’ previously, but this Feta Tapenade one from Smitten Kitchen is especially pretty and the recipe looks good; easy-to-follow instructions/pictures are included:
https://smittenkitchen.com/2015/12/feta-tapenade-tarte-soleil/
I attended a function recently where I had Corn Ice Cream for the first time. It sounds odd, but it’s really very good. Some recipes that I found use canned creamed corn; but this one uses fresh corn off the cob:
http://www.epicurious.com/recipes/food/views/sweet-corn-ice-cream-102304
-JT
They oyster cracker idea upthread sounds like a good application. I have a cup of tahini oil to use in place of the canola. I suppose you could use clarified butter, which doesn't rancid before the recipe is devoured?
In the meantime, I made baby french green beans, actually a different species than regular, topped by these:
Sahale almond parmesan/herb crunchers.
The Haricot Vert (green beans) are quite the Spring delicacy.
LOL! I’ve always felt the same way about it, but it does have a place in recipes. I’ve got a great cornbread recipe that uses sour cream, and a can each of regular corn and creamed corn; I think I’ve put jalapenos in it sometimes. Extreme Corn Bread:
http://www.freerepublic.com/focus/f-chat/3292301/posts?page=1
Well. Something completely unexpected to do with our (hopefully) huge corn crop this summer!
That’s an interesting twist (pun intended) on breadsticks!
I didn’t expect to like it, but it was very nice!
Can the dressing be used on salad?
I imagine it could; you might want to thin it down somehow. But it’s really good on the eggplant.
I like to make pesto hummus, chipotle hummus, kalamata hummus (my favorite).
Just make a basic hummus, adding pesto, chipotle in adobo, or kalamata olives to taste, while grinding up the hummus
Today was national Chili day so I got a cup at the Rotary club
Feta Tapenade sounds amazing.
Corn ice cream? not so much.
Heck Feta Tapenade on corn on the cob sounds strange and yummy LOL
Would be ok on a crust of bread in my book, but melty is always better.
Yummo!
It’s actually very interesting! I had it at one of those ‘cooking/tasting’ demonstration events.
That’s odd - I was looking up the Rotary Club tonight; I saw a sign on the road about it, and wondered what it was.
It seems something like Lion’s Club (?)
That sounds yummy, and so easy!
It sounds delicious! I’m going to be on the lookout for eggplant at the store now :-)
Local business promoters
Hey I like local
Hello, friends! Hope you’re all having a great week.
I’ve been having a rough time lately. I had a wisdom tooth extracted last week, and it’s been rather painful. (And I need to have another one extracted next month. What fun!) My gums are going to be tender for some time, and I can’t make a lot of the fancy dishes that I normally enjoy cooking, because they’re too spicy or too hard on my gums.
I’ve cooked a lot of “soft” foods, such as soup, mac and cheese, and even pancakes. It’s getting a little boring, to be honest. I’d like to change things up. So I have a question for you all: Do you have any recipe suggestions for someone in my situation? Any help would be greatly appreciated. Thanks!
Key Lime Marshmallow Meringue Pie
I noticed under "Sources/Credit" there are another two links - one is for the 'ultimate key lime pie' at the Relish website ... I'll be checking that one out as well.
There are lot of clubs, should I get there retirement wise I will join SERVAS, yeah I know the core is lib but you can teach the world, it’s 2 way street
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