- Subscribe by RSS
Top Posts & Pages
- Ending It All: How to Finish Your Dinner
- The Dessert That Dare Not Speak Its Name
- About Me
- Rizogalo: Rice Pudding, Greek Style
- It's Delightful, It's Delicious, It's de Luxembourg.
- I Won't Eat Kale
- Espetada: Meat-on-a-stick, the Portuguese Way.
- The Pretzel– Tying knots.
- I'll Have a Shirley Temple… and Make It Black.
- Coronation Chicken Salad: Fit for a Queen.
Tag Archives: dessert
My eyes rolled into the back of my head in the same spot where my brother’s had while acting dramatic with the brandy snifter in his hand. The two major differences being that I was not acting and that the brandy snifter was not in my hand… Continue reading
My original line of thinking was that I would make my 1/2 Titanic garnish thick enough to stand up by itself on the plate, but my engineering skills fall into a distant second place to my own imagination and the poor little boats kept falling over and sinking into the murky blue. Continue reading
the only desserts my grandmother ever made herself were the uninspired, quivering kind: raspberry Jell-O, Royal brand chocolate pudding, and the most boring of all, panna cotta. Or panna cot’ as she liked to call it. Continue reading
Cloris Leachman and Mel Brooks are almost entirely to blame for this week’s post. Or to thank, depending upon your point of view. I was curled up in bed one evening, enjoying a scene from the film Young Frankenstein in … Continue reading
Last weekend, I attended what was affectionately called The Cousin Summit. It was hosted by Ann Marie, the family member who is not only closest to me in age but, conveniently, the closest to me in geographic terms, too. She … Continue reading
The Greeks have their own, particular way of doing things: eating, speaking, dancing with chairs balanced on their chins, dressing, getting excited when anything that can be broken is smashed onto the floor.
I like to call it Greek style. Or Greek-style, depending upon the activity. Continue reading
I considered other Oscar winners for the year, but they just didn’t inspire cooking. Yes, I could have made a Sergeant Yorkshire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name Suspicion in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat. Continue reading
I know this is going to sound crazy, but I love ice cream. I also happen to have an deep affection for Manhattan cocktails. So it was only natural that, after an unpleasant night at work, I should come home, … Continue reading