The Foodie in Me


I must confess that I do have a little bit of “foodie” in me. I simply love good food. And lots of it… I like healthy foods as well as the stuff that most of us probably should avoid. As I’ve stated previously I’m going to be doing a focus group at work for a diet supplement to assist in my weight loss goals for the New Year.

I will sharing some of the recipes I am cooking through this time, as well as some old “favorites”. Such as my sons specialty – Chicken & Sausage Gumbo. Which is what’s for dinner tonight.

So, check it out – and enjoy for yourself. If you try one of the recipes, please comment on it and let me know what you and your family thought!

Happy Cooking!

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Writers Workshop December 27, 2012


Wow – this will be the last of the workshops for this year! Imagine that! Anyway, as you all know (or maybe you don’t so I will tell you), I participate in Mama Kat’s pretty much world famous writers workshop every Thursday. If you would like to join in just click the button below and link up your post on her site. It is pretty awesome.

Mama’s Losin’ ItThe prompt I chose this week: Share a favorite holiday inspired recipe.

When I was growing  up we used to go to my Dad’s parents house on Christmas Eve for a huge celebration and feast – and I do mean huge, with four kids, and their friends, my family, and others who joined in we always had a lot of folks celebrating with us. It is still a tradition among the family today.  One of the things I have carried with me all these years is a recipe passed down by my great-grandmother Mimi.

Mimi, Grandma Ruby, Daddy, and me!

Mimi, Grandma Ruby, Daddy, and me!

She was 107 when she passed away. Amazing – my grandmother Ruby just turned 90 this year. I guess I’ve got a long life ahead 😉

Anyway, my favorite food at every family dinner of holiday proportions was Mimi’s Cranberry Relish. By far it’s the easiest thing on my menu every year, but everyone seems to enjoy it! So for you all to enjoy, here’s great-grandma’s recipe.

What you need:

2 sm. bags cranberries

2 red apples (medium to large)

2 navel oranges (medium to large, and yes they must be navels)

2 c. granulated sugar (more or less, depending on how sweet/tart you wish – play with it because everyone is different)

Core and cut apples (leave skins on), peel and separate oranges. In a food processor combine all fruit using the shred tool (you want it to be finely chopped). Remove to bowl and add sugar to taste. Chill for at least an hour before serving.

And there you have it – simple, yet so very tasty!

Happy Thursday!

 

Well – here we are.


It is Wednesday… I did my Monday Minute post, and nobody’s heard from me since… *guess what? It’s cause I wasn’t here!  LOL and today – I want to talk about cake… ok? cool!

I’ve actually been recovering the last couple of days from a flare-up, most likely brought on by making homemade fondant. For those of you who are not ‘into’ cakes… Fondant is that lovely, lovely icing you generally see on exceptionally expensive wedding cakes and such. Cake Boss and Duff use it all the time. Most people don’t even realize that the stuff isn’t frosting or icing at all.

Fondant is actually a soft, pliable (almost like rubber) sugar. It is made much like pizza dough, and is used in conjunction with frosting to ensure a perfect surface for the cake. I can usually get a  pre-made 5lb box of it at Wal-Mart for about $5.74, and it’s always perfectly ready to dye and use. However, it isn’t at all tasty. It tastes kind of like flour and sugar and it’s has a very rubbery feeling. Probably the preservatives.

Anyway – the stuff I make takes about five pounds of powdered sugar, water, and marshmallow cream. Yep, that’s it… and it’s tasty – so important  for a cake, don’t you think?

I did this cake for my daughters 15th birthday

:

The top layer is covered in fondant with no icing underneath. The second layer has icing under the fondant. This was done intentionally, to give a “snow field” effect. I think it actually worked out!

The Koi Fish in the pond were made with Gum Paste. The writing is indeed Japanese, and it says Happy Birthday. I had a co-worker who spoke, read, and wrote fluent Japanese and he helped me with the template.

The Cherry Blossoms were shaped from Fondant, as were the branches, rocks and bamboo. I actually used real bamboo skewers as a base for them. Even the pond is fondant. I would have loved to have used sugar glass, but I really am not set up for that kind of work.

So, you have learned absolutely nothing, except that I LOVE to make ‘special’ cakes for my kids… and other people’s kids… this wasn’t the first time I made my friends daughter a cake… I did this one three years ago:

Jack Skellington and his ghostly dog… IF by some strange chance you don’t know who Jack Skellington is… first go here and read, then go here (or somewhere) and buy the movie! You must see it!!!

Then last year – this one was Our Girl’s sweet 16:

It was actually supposed to be much more elaborate, and was the night before her birthday perfect. The black layer was not smashed and ruffled… the bottom pink layer was nearly an inch taller… and the top layer was actually supposed to set on support columns.

But… because my daughter’s cat decided to nap ON the cake box during the night (when he wasn’t supposed to be in) everything was decidedly… shall we say, flat? in the morning… including the fondant shoes that were the cake topper. I was not a happy camper, those shoes took a total of 7 hours to make!!!

So yeah… I’m kind of in recovery from cake overload this week. Please, forgive me?