Waffles are easy to make, but you will need a waffle iron and a little practice. Every iron differs and requires somewhere between ½ cup and ¾ cup of batter per waffle (mine uses ⅔ cup). You may create a few skinny waffles, or spillovers, until you get it just right. Try experimenting with different…
Year: 2012
Sweet Oranges
Did you know that the sweet orange is the most commonly grown fruit tree in the world? Little wonder with its fruits’ succulent citrus flavor and sweet tangy juices. It’s versatile too, with uses stemming well beyond dining – from perfume-making to producing manicurists’ orangewood sticks. Never mind all that. Try it in this colorful,…
Guinness
Did you know that Arthur Guinness signed a 9,000 year lease in 1759 for his original 4 acre brewery site? Since then, the Guinness brewery has grown to cover more than 50 acres, and has become the number one tourist destination in Ireland. The lease no longer applies as the company has since purchased all…
Breakfast Egg Cups
Next time you’re looking for something a little bit different for breakfast, try these egg cups. The smoky ham and cheese melt together for a taste reminiscent of Quiche Lorraine, while the assorted vegetables add savory texture. This recipe can be made without bacon if you prefer eggs and veggies alone – just make sure…
Birthday Bloody Mary
My parents, sister and I always went on vacation in August, and were usually away from home on Janet’s birthday. Those were glorious road trips, staying in funky little holiday cabins and touring local, rarely-visited historic sites. Stopping at a country farm stand in late afternoon, we would often make a meal of fresh sweet…
Birds’ Nests
Looking for an impressive breakfast for unexpected guests and don’t have sufficient luxury ingredients? Don’t sweat it, because here’s all you need: one egg. Yep, one egg. Fluffy whipped egg whites form a pillowy nest around a golden yolk. Reconstructed and baked like a tiny work of art, these individual servings simply call out to…
Grilled Lamb Satay with Herb Dipping Sauce
Tender spring lamb is cut into bite-sized pieces, marinated, skewered, and gently grilled. Served with a dipping sauce made from a medley of fresh, green herbs, this makes a simple and appealing appetizer worthy of the season. Or, if you prefer, serve with some rice and a garden salad for a light and easy meal….
Guinness-Glazed Ham with Braised Cabbage
Traditional Irish holiday meat of choice? Pork. It wasn’t until the 1800’s that Irish-American immigrants latched on to corned beef as a less expensive alternative when they arrived in this country. Mix Guinness with some sugar and spicy mustard for a dark, sweet-savory sauce that complements the ham’s smoky flavor. The recipe calls for only a…
Becca’s Scrambled Eggs with Fresh Tomato Salsa
My niece Becca uses no onions or garlic in her salsa. She keeps it simple and pure, all seasonings added to showcase the summery flavor of ripe, juicy tomatoes. Delicious on blue corn chips on a sultry July evening. Also surprisingly right atop some quick scrambled eggs with a little sour cream to balance the…
Banana Bread
Very ripe bananas have a deep, fragrant aroma, and the perfect texture for firm, moist bread. I like to use whole wheat flour for added depth. You can bake this bread in a pan and slice, or spoon the batter into a tin for individual muffins. Ingredients 4 tablespoons butter ¾ cup sugar ¾ cup…
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