Tuesday, December 27, 2011

Everything is better with bacon

Baking powder biscuits and bacon, oh so darn delicious. I have spent the morning puttering with a heavy dose of sock knitting. The biscuits are flaky: no need to overwork the dough when I have knitting on my mind!!! Maple bacon makes for a perfect match with this chilly and rainy season called winter.

Saturday, December 17, 2011

Peppermint Bark

The holidays encourage sweets and treats which we would not make at any other time. So, i find myself making batches of peppermint bark because it makes people so happy. This was delicious dark, french chocolate, 10ounces worth, melted and spread on a silpat, drizzled with white chocolate, sprinkled with peppermint, then left to cool. Lord, is it ever rich!

Eating during the Holidays

Well, if you know me, you know I love my greens.  I call it my girl food! 
And here is Kerry Dunningtons' nod to greens.
My recipe that for girl green goes like this:

Kale, chiffonade/finely chopped so it is not cumbersome to eat
Mache or spinach
top with a heavy garnish of:
and drizzle fine olive oil, fresh thyme, salt or lime juice,
stir together and happily refresh your yin! 

Yin's wikipedia definition goes like this:  Yin is characterized as slow, soft, yielding, diffuse, cold, wet, and passive; and is associated with water, earth, the moon, femininity and nighttime.  It does not completely summarize my mood after eating this, but I do know I am definitely a little stronger and more centered when I eat the foods that make me feel like a girl!

Friday, December 16, 2011

Hot cocoa

Simple and gorgeously delicious.


Ridiculous, but true, I find myself a single mother and woman after 17 years of marriage. One friend said, "it seems some men's 'sell by' date must come due and they just expire after that". Might as well laugh.
Now, a couple months later i am ready to do the things which are my nature. Cooking and knitting are two things essential to my nature.
I made hot chocolate, and oh, how sweet it is! Actually i don't make it sweet. I use Scharffen Berger's cocaoa, add a bit of salt, and equal sugar to cocoa. Bring it to steamy hot, then put it in a french press and give it a lovely fluffy consistency. Yummmmm...