Or gingerbread waffles for an autumn breakfast – either way they are an out of the ordinary treat.
I have always loved gingerbread. Maybe it started with the million times I made my parents read the Gingerbread Man to me… maybe it was the Hansel and Gretel story… Maybe it was the gorgeous Christmas windows in John Wanamaker’s in downtown Philadelphia that depicted Victorian ladies rolling out gingerbread for excited children. And they really moved. Continue reading
I know. When you read the whole Plum and Lychee Chutney tag your mouth got all set for Asian. This isn’t – well, not really. It is more of an Asian-Texan Mash-up. With authority. That means you sit up and take notice of it.
First of all, you have to know how this got started. I love toast and jam. My kids won’t make toast for me because I like it just so, and I have been known to send the toast back to be made again because it lacks the characteristics I desire. I don’t think asking for hot toast, a slather of melted butter, and a smidge of jam is a lot to ask but there you go. It’s all about perception, isn’t it? Continue reading
Filed under Basics, Spreads
Names are everything, aren’t they? Doesn’t the name Forbidden Rice Salad just make you want to eat it?
O.k., well it does me so I guess that is just a testament to my rebellious nature.
I have a confession to make. I could eat cinnamon rolls every day. Multiple times.
Oh, I know. My butt would be as big as the state of Alaska but my tummy would be ecstatic. And seriously, I would eat them everyday but for one small, tiny, minuscule issue.
Cinnamon rolls are labor intensive – and frankly, my dear I don’t have the time. I bet you don’t either. Continue reading
This is a fun appetizer that looks fantastic, tastes amazing, and is easy to clean up. How perfect is that for New Years, Superbowl, or your next movie night with friends?
Spinach dip…. been there done that, right? Even the yummy variations like spinach and artichoke dip have sort of been done to death. Well, this recipe brings some heat to the table with a jolt of spicy salsa and an afterburn from some pepperjack cheese. Continue reading