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The Future of Thanksgiving are Sides
This Monday’s Mood… If only we could fast forward to Thursday and then hit the slow-mo button. Thanksgiving may have some missing variables this 2020 but it won’t stop the spread of food that lay before us. And we could all use some holiday TLC. I love sifting through Pinterest or my Instagram feed to…
Tropical Pops: Ube Creamsicles OR Tequila Fruit Pops
recipe and photo adapted from PowerHouse Productions Gather The Goods For the Ube Creamsicles: 1 cup Ube, peeled, cooked and pureed 2 1/4 cups coconut milk 3 tablespoons condensed milk For the Tequila Tropical Pops: 1 cup Kiwi, diced 1 teaspoon chia seeds (appears as though there are more seeds!!!) 1/4 cup water 1 1/4…
When Winter Gives You Lemons
This morning I listened to a podcast that spoke about the Sicilian influence in NOLA. Two places I have never been that have major food history, and that are large centers of all things delicious. And both which carry a culture so vast from the parts in which they are attached. It reminded me of…
No “Yolking” Around
One of the popular food trends currently is adding an egg on top of everything eaten in sight. I’ve seen burgers with sunny side up eggs placed right on top of the patty, just before the yolk breaks and runs everywhere, and I’ve seen creamy spaghetti with a sixty- two-degree egg nestled right on…
Pastry Chefs are Pretty Cool
I always wondered if I should have gone to culinary school for baking and pastry? In hindsight, I think I’m slightly jealous of those who get to make pretty chocolate bonbons and decorate cakes with pink buttercream flowers. The pastry wing at the CIA is totally separate from the culinary kids and I always felt…
Creamy Shell Soup with Chili Oil
This soup is my version of “everything but the kitchen sink.” And, although I hate saying that because it reminds me of remnants of food lurking around waiting to be tossed I’m holding it to high standards here. This is not a rich creamy soup but one that’s brothy with a splash of cream enough…