Beer Battered Fried Asparagus

We love asparagus. We eat it often. But this was the first time we battered and fried it. The result? A light, crispy and deliciously fantastic snack!

1/4 cup cornstarch
2/3 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 egg
1 cup beer (I like Dales Pale Ale)
1 lb. raw asparagus spears
peanut or canola oil (enough to cover bottom of small fry pan)

Mix all ingredients except asparagus in a bowl with wire whisk until well blended. Dip asparagus individually in the batter and deep- fry them in at least 2 inches of oil for about 2 minutes or until golden brown. Drain on paper towels. Eat hot.

Serving Suggestions: Sprinkle finely grated Parmesan cheese on top and/or dip them in a sauce of  one part Djon mustard and one part crème fraiche.

Crunchy Nutty Spicy Bars!

I love making my own granola bars, but these are much more exciting than just granola!

These guys here are packed with just about everything good and healthy I could find in the cupboard. And don't worry if you don't have all of these ingredients, you can substitute, mix and match, get creative! You can use just about any nut, cereal, dried fruit, it's all good.

I didn't put measurements of my dry goods because I just eyeball, but it works out to approximately one cup of each dry ingredient. Also, be sure to roughly chop each ingredient into small pieces.

Crunchy Nutty Spicy Bars (print this recipe!)

Ingredients:
Coconut oil (to grease pan)
Steel cut oats
Walnuts
Pepita seeds
Sunflower seeds
Pumpkin flax
Puff Rice Cereal
Cranberries
Dates, chopped
1/2 cup brown sugar
1 tsp sea salt
1 cup honey (or agave)
1 tsp cinnamon
1 tsp graham masala

Directions:
Grease a 9 by 9-inch glass baking dish with Coconut oil and set aside. Preheat the oven to 350 degrees F.

Spread the oats, nuts, seeds, and pumpkin flax onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

When the toasted mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the puff cereal and dried fruit, spices and stir to combine. Turn mixture out into the prepared baking dish and lightly press down, evenly distributing the mixture in the dish and place in the oven to bake for about 15 minutes, just enough to melt all the flavors together.

Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

I ended up with a lot of crumbly pieces, don't fret, toss a handful on top of your yogurt, or simply eat as a snack!

Campari Fennel Spritzer

Attention Campari fans! If you are looking for a refreshing cocktail that features the soft and subtle anise flavor of the herb fennel, you are going to love this Campari Fennel Spritzer.

I have always loved mixing, blending and experimenting with herbs in cocktails. I actually took a course in Mixology back in the day, and after only a few paid bartending gigs, I realized I am better on the other side of the bar! I still love playing bartender to my husband and friends, there are unlimited delicious possibilities!

Campari Fennel Spritzer (makes 2 cocktails)

Handful of fennel fronds, plus small sprigs for garnish
5 lemon wheels
6 ounces dry sparkling wine or Prosecco
2 oz. Campari
2 oz. simple syrup (see Note)
Two 2-inch-long strips of lemon peel
Ice

In a cocktail shaker, combine the fennel fronds with the lemon wheels, sparkling wine, Campari and simple syrup. Muddle 20 times. Add ice and shake well. Strain into a chilled, ice-filled mason jar. Squeeze the lemon peel over the drink and add it to the glass. Garnish with the fennel sprig and serve.

NOTE: To make simple syrup, simmer 1/2 cup water with 1/2 cup sugar in a small saucepan over moderate heat, stirring until the sugar has dissolved. Let the syrup cool. The simple syrup can be refrigerated for up to 1 month.

Here's a thought, to really impress your guests, coat the rim of your glasses with powdered sugar before frosting them, (I'm thinking festive holiday cocktail??)

Adapted from A MADLY STYLISH PARTY IN NEW ORLEANS

Raw Cashew Chocolate Mousse

I'm not really a big dessert blogger, but if you've never made a mousse made from cashews, I'm telling you to do yourself a favor and try this recipe, it is delicious and it's SO easy!

If it sounds too weird to be good, completely disregard the fact that it is raw, vegan, healthy, organic and easy. All you need to know is that this is an AWESOME, DELICIOUS DESSERT!

No Cooking required.

Yes,  it's true. There is NO cooking required to make this truly amazing dessert. You are sure to impress even the most critical chocolate aficionados. 

Raw Cashew Chocolate Mousse Printable recipe here

Ingredients:

1 cup cashews, soaked 5-6 hours and drain

1. 3 tbsp cacao powder
2. 2 tbsp coconut oil
3. 2 tbsp raw agave nectar
4. ¼ tsp ground cinnamon
5. 1 tsp vanilla extract
6. 2 tbsp water, or as needed

    Directions:

Combine all the ingredients in a blender or food processor. Blend until very smooth, at least three minutes, adding more water as needed.

Spoon into glasses or serving dishes and let mousse set up in refrigerator to chill for at least 1 hour.

Top with cream if desired, enjoy!

Baconfest in San Diego!

I was invited to attend a Baconeers Baconfest event and even though it was last minute, I couldn't resist! 'Baconeers' collaborated with Hormel Black Label Bacon and they have sponsored a lot of fun bacony events around town this month to promote the San Diego Bacon Festival happening this Saturday, August 30th from 1PM to 5PM, get your tickets here!

The event I went to was part of the East Village Takeover called First Annual Pigcasso Art Competition. Several talented local artists were recruited to commission a painting within 60 minutes that captures the spirit of International Bacon Day in San Diego, interesting challenge.

The winner of the art competition not only won this trophy, but also a years supply of Hormel Black Label Bacon! We were treated by Bub's at the Ballpark Mustard-Bourbon Glazed Pork Belly Skewers, they were delicious!

It was a great opportunity for us to check out the restaurant Southpaw Social Club. They are in a fantastic location, basically right behind Petco Park. They have three outdoor patios including a cozy fireplace with casual, eclectic, rustic decor. The layout is really well thought out and it has a very comfortable vibe. Although we didn't get to sample anything off the menu this time, it was riddled with temptation.

It was a great evening thank you to all the sponsors; Baconeers, Black Label Bacon, Jenny, Joe, Gus, Southpaw Social Club, all of the artists, and to Lyft for getting us there and back!

Chive Flowers, Eat Them!

Photo by Tiffany Arp-Daleo

Have you ever eaten a chive flower? They are actually delicious, especially if you like garlic the way I do.

Delicately flavored, the chive blossom is a cross between garlic and onion, but then there is a slight pop of sweet when you bite into the flower.

There are lots of fun ways to eat the blossoms. They are beautiful and delicious scattered over a salad, tartine or baguette. You might like them in your scrambled eggs, and they make a real purty garnish on a deviled egg!

Or, you could get crazy and mash the blossoms into some goat cheese with a bit of honey for a twist on this appetizer recipe found at The Kitchn, I'm drooling.

Chives are easy to grow from seed, get them here at San Diego Seed Company, or look for them ready to eat in your local farmers market!

Cooking with Fresh Herbs

Oregano

Ever since I can remember my Mom had a herb garden that she used for cooking, so naturally, I have always grown herbs too.

I have been more successful growing some herbs more than others. For some reason I struggle with cilantro, perhaps my most favorite herb of them all. I don't understand it, I can keep all kinds of herbs and vegetables alive and thriving, but the cilantro never makes it.

Which reminds me.......

When I need gardening advice, I am very lucky to know one of the best in the business, my friend Brijette owns San Diego Seed Company, if you are interested in organic sustainable seeds, they are your resource!

But I am writing today to talk more about some of the herbs that I can grow successfully, and how to use them everyday. I am not by any means an expert in the field of gardening, or cooking for that matter, but I tend to have a knack for pairing herbs and spices with foods.

Here are some of my favorite  fresh herb/food combinations and some tips too;

Basil - Incredibly versatile, try this basil walnut pesto, great on flatbreads, pasta, salads, legumes, egg dishes and compliments many cheeses beautifully. Oh, and basil is perfect with tomatoes, fresh, dried or in a tomato sauce, try to add the leaves at the end of cooking for maximum flavor.

Chives - Super easy to grow, great in egg dishes, salads, potatoes and fish.

Cilantro - Most people either love it or hate it, I love it in almost everything. Cilantro pairs great with chicken, fish and shellfish, pork, avocados, legumes, peppers, salads, salsas, tomatoes and yogurt. Especially nice with these fish tacos!

Green Onions (Scallions) - Egg dishes, salads, stir fry, great on the grill. You can grow green onions in a pot in a sunny windowsill, just cut off the stocks as you need them, they will re-grow!

Mint - Tea, fruit salads, cocktails or try this amazing sauce the next time you grill fish.

Oregano - Potatoes, meat, poultry, eggs, sauces, roasted vegetables. I like to cut several stems off my oregano plant each week and keep it on the counter to dry out, it's easy and ready to use.

Parsley - Salads, sauces and soups, and it is an excellent source of vitamins A and C.

Rosemary - Fantastic on roasted potatoes, meat (especially lamb), soups, fruit salad, breads and pasta.

Thyme - Love fresh thyme on roasted carrots! Potatoes, meats, poultry, soups and sauces. We keep 2 or 3 different varieties in the garden, each one offers a different flavor.

Also keep in mind, herbs have powerful antioxidant properties, with oregano, dill, thyme, rosemary and sage among the most potent. They've been used for centuries to ward off disease. And if you are watching your weight, herbs are a natural way to add nonfat flavor!

Spicy Crunchy Chickpeas

Chickpeas, or garbanzo beans, are perhaps one of the oldest legumes on earth. Popular in numerous cultures and countries around the world, they are loaded with fiber, protein, iron and good for you phosphorus.

We enjoy them in hot and cold salads, stews and casseroles, as hummus, or for a low fat healthy snack try them spicy and crunchy like this…..

Spicy Crunchy Chickpeas

Ingredients:

1 16 oz can of chickpeas

Your favorite seasoning

Olive oil cooking spray

Instructions:

Preheat oven to 400 degrees F.

After rinsing, dry the chickpeas by laying them out on a paper towel covering a dishtowel. Let them sit for at least 10 minutes until mostly dry.

Place chickpeas in a large bowl and add 1 tbsp olive oil, toss well.

Sprinkle with your favorite seasoning. I use salt, garlic salt, smoked paprika and cayenne pepper. The seasoning options are endless, you could use - garam masala, Parmesan cheese, herbs and the list goes on.

Place seasoned chickpeas on a rimmed baking sheet sprayed lightly with olive oil cooking spray.

Bake until golden and crunchy for 30-40 minutes, stirring a few times during cooking.

Enjoy while warm but don't save them for too long, they tend to get stale after a day or so.

Roasted Spicy Pumpkin Seeds

There are so many reasons to love Halloween! The cooler temps and brisk winds are great reasons for making soups and casseroles, or maybe you like to use Halloween as an excuse to decorate your house, get dressed up in crazy costumes and have a party!

Some people might also enjoy stealing a piece or two of candy, but I for one get very excited about carving pumpkins and roasting the seeds.

I have tried a hundred ways of preparing pumpkin seeds, but I think this is my favorite method so far......

Roasted Pumpkin Seeds

(printable version)

1 ½ cups fresh pumpkin seeds (approx. seeds from one medium pumpkin)

1 tsp Kosher salt

1 Tbsp olive oil

1 tsp chile powder

1/2 tsp smoked paprika

1/2 tsp cayenne pepper

Preheat oven to 400 F. Line a baking sheet with foil, or use a non-stick cookie sheet.

In a medium pot, bring pumpkin seeds, water and salt to a boil -- approximately 2 cups of water for every 1/2 cup pumpkin seeds, and 1 tsp salt for every cup of water. Once it comes to a boil, reduce heat and simmer for 10 minutes, drain and discard water.

Place the drained seeds in a large mixing bowl. Drizzle with olive oil and toss to coat.

Combine dry ingredients in a small bowl. Sprinkle spice mixture over the seeds, and toss well to coat.

Arrange seeds in a single layer on the prepared baking sheet. Roast for 20-25 minutes or until seeds are lightly browned, stirring once or twice halfway through.

Allow seeds to cool for 5-10 minutes and enjoy! Seeds can be stored in an airtight container or plastic bag for 4-5 days.

Wishing you a happy and safe Halloween!

Prickly Pear Fruit

I have always been curious about the odd brightly colored spiky globes that protrude from the cacti in our yard, today was the day I found out what they taste like!

We have several kinds of cactus in our yard. Couldn't tell you what kind they are but this is what they look like......

There are several varieties of cactus pear. The prickly pear cactus is a fruit AND a vegetable. The green pods are the napolito and the vegetable part, and the red to purple pears are the fruit, also known as tuna.

The pears have a melon-like aroma and a sweet but bland flavor. Popular in Mexico, Central and South America, the green pods are abundant year around but the pears are harvested in the later Summer months.

Cactus pear is fantastic raw, peeled and chilled by itself or made into a tasty salsa. You will find it used for its medicinal properties, but it can also be used to make juice, salads, jelly or even in a margarita!

Selecting and preparing the prickly pears should be done with care. If you are buying them, make sure they have been de-spined. If you are picking them yourself, wear thick gloves when handling and carefully scrape off the prickly spines. You will also need to trim the “eyes,” and remove any remaining prickers with a vegetable peeler or a sharp knife. Another effective method of removing the thorns and spines is with a blowtorch which may sound extreme, but it is a quick and effective way of getting getting it done!

The fruit is edible raw, with a flavor reminiscent of watermelon, but with a more granular texture. The fruit is full of tiny seeds which can be chewed and eaten, swallowed whole, or spit out. It has been used to make juice, jelly and candy.  You can peel and dice the pear much like a pineapple for cereal or toppings on ice cream and mixed in salads. Seeds can also be dried and ground into flour. 

To cook, steam over boiling water for just a few minutes (if cooked too long they will lose their crunchy texture). Then slice and eat. Steamed cactus is delicious added to scrambled eggs and omelets, or diced fresh and added to tortillas. They taste especially good with Mexican recipes that include tomatoes, hot peppers and fresh corn.  

Now that I know how sweet and delicious they are, I can't wait to experiment and try more recipes. Not only are they tasty but the prickly pears are full of antioxidants and they provide vitamin C, vitamin E, Magnesium and fiber. 

Padron Chile Peppers

We first discovered Padron Peppers while visiting my cousin Krista in Santa Barbara a few weeks ago. She served them as an appetizer simply pan fried with olive oil, salt and pepper.......they immediately became my new favorite thing.

Since the discovery, I have been on the hunt for these little peppers of greatness. After asking around, I finally found them at the farmers market in Little Italy at the Suzie's Farm stand. Suzie's is a fabulous and respectable local farm specializing in organic produce, look for them!

I borrowed the following facts from the Specialty Produce website (another great local produce supplier!):

Current Facts
Padron Chile peppers, pimientos de Padron, are a single heirloom non-hybrid variety of peppers and members of the Capsicum family of Americas. The Capsicum pepper family houses hot peppers, among them some of the hottest peppers in the world (habanero, ghost chile). The heat in Capsicum peppers is directly related to how much capsaicin a pepper contains. The younger the Capsicum pepper, generally the less capsaicin levels. Padron chile peppers are picked immaturely so as to avoid the higher levels of capsaicin, allowing for an entirely edible fruit. 

Description/Taste
Each Padron chile pepper is unique though similar in shape and size with curved and grooved furrows along their skin. Young padrons are crisp, the color of limes, roughly two inches in length and their flavor savory, grassy, piquant and peppery. It is not uncommon to find a firey pepper in the mix (roughly one in 10), making for a bit of Padron roulette. While there is no visual way to tell how hot a young padron pepper will be, as they age, they will deepen in color and eventually, as in many chile varieties, turn fire engine red and intensify dramatically in their heat level. Thus, it is safe to assume that mature padron peppers will be hot. 

Applications
Essentially Padron peppers are a finger food. They are most traditionally and appropriately pan-fried in hot olive oil until the skin blisters, finished with sea salt and lemon juice and served stem-on, though the stem is usually discarded. Padrons can be a lively addition to pizzas, salads, pasta, soups, fritattas and rice dishes such as paella. Padrons pair well with creamy sauces, citrus, manchego cheese, other chiles such as smoked chipotles, lobster, shrimp, chorizo, pork, poultry and tomatoes. Large harvests of padron peppers can create the need to pickle or preserve. They can be cooked and preserved, densely packed in olive oil and sea salt or pickled, following basic pickling methods. 

Ethnic/Cultural Info
The Padron Chile pepper is ubiquitous among tapas bars and restaurants throughout Spain. Since 1979, in the monestary town of Herbon, there is an annual gastronomic event, the Festa do Pemento de Padron, held throughout the entire month of August. 

Geography/History
Though the Padron Chile pepper has become the agricultural pinnacle of success of Padron in Galicia, Spain, its historic origins can be traced back to 17th Century South America. The Padron was brought from the New World to Spain in the 18th Century, when Franciscans first attempted cultivating the pepper seeds at their monestary in Herbon, near Padron. Centuries later, Padron's most famous food is its namesake pepper. Seeds from original Padron peppers have been cultivated in rich soils throughout other Oceanic climates. The first introduction of the Padron within the United States was by pepper farmer, David Winsberg of Happy Quail Farms in Coastal Northern California in 1998. Now, California has an abundance of small farms along the coast producing Padrons, making the pepper more consumer friendly on the pocket book as well as giving more people access to the pepper. The Padron, once obscure is now becoming commonplace at summer farmers markets and in the produce section of local grocery markets. 

Taste of Little Italy-Our Experience!

It has taken me a few days to get this post up, we moved AGAIN (second time in 3 months) and things have been a little chaotic. But, I am very happy to report that we are ecstatic about our new home! More to come on that soon.....

Thanks to the generosity of some kind people at Citrus PR, Mark and I were able to attend The Taste of Little Italy last week.Wow, what FANTASTIC way to discover new restaurants in one of our favorite parts of town!

The starting point where we picked up our passports

A very nice presentation at Prep Kitchen

Prep Kitchen's Stuffed Dates wrapped in Bacon, with Sangria!

Napizza, maybe the best pizza I have ever had???

Of course live music....

Amazing slices at Isola Pizza Bar!

Anthology's local Halibut Crudo on Brioche Toast with Fava Bean Pesto

Fabrison's assortment of dessert crepes, deliciouso!

Enoteca Style Prosecco

Enoteca Style Corn Salad, very nice!

Puerto La Boca's sampling of steak & sausage, outstanding!

Mark couldn't decide which to eat first....eh, one is MINE!

We ended up back at Isola for a glass of vino to relax and recap an amazing event!

Out of twenty nine participating restaurants, we only made it to sixteen, but that was more than enough to satisfy our hunger as well as our curiosity. We discovered MANY new restaurants that we will be coming back to visit again and again! 

Dark Chocolate Brownies

OK, really, what could be better than chocolate? There is nothing better to lift the spirits, calm the soul, or make you say ahhhhh than a rich, gooey, dark chocolate brownie with walnuts..... oh, and don't forget, dark chocolate is full of HEALTHY antioxidants!

Top off a dark chocolate brownie with a handful of berries, a dollop of cool whip, and you have yourself a delicious, almost-guilt-free dessert = ).

Since I am not an avid baker and I don't have my own special favorite recipe YET, I used the recipe from the back of the Nestle dark chocolate chip bag. Here it is to print.

Ingredients:

10 oz. Nestle Toll House Dark Chocolate Morsels
1 cup sugar
1/3 cup butter
2 tbsp water
2 large eggs
1 tsp vanilla extract
3/4 cups flour
1/4 tsp salt
1/2 cup chopped nuts

Directions:
Preheat oven to 325. Grease a 8 x 8 inch square baking pan. Set aside 1/3 cup of chocolate chips. Heat morsels, sugar, butter and water until melted in medium saucepan, stirring constantly until melted. Pour into a medium bowl. Stir in eggs, one at a time with a wire whisk until blended. Stir in vanilla extract, add flour and salt, stir well. Add in remaining morsels and nuts. Pour into prepared baking pan. Bake 38 to 49 minutes or until wooden toothpick inserted in the center comes out slightly sticky. Cool on wire rack or in pan, cut into squares. Makes about 16 brownies.


Serve with a scoop of your favorite ice cream or a dollop of whipped cream and a handful of berries!

Godiva Coffee

There sure are some sweet perks to being a member of Foodbuzz's Tastemaker Program. Most recently, we received two packages of limited edition fall coffees from Godiva: Pumpkin Spice and Caramel Pecan Bark.

This prompted a few experiments........

First, we tried both coffee flavors alone as regular coffee. All I can say is ........ awesome. Nothing says Fall like the aroma of pumpkin and spice, am I right? As soon as I opened the bag of Pumpkin Spice coffee I was ready for Thanksgiving and a slice of pumpkin pie!

The Caramel Pecan Bark is nothing less than soothing Autumn comfort. Since October is actually one of the warmer months of the year in San Diego, we are still enjoying iced coffee.

This recipe found on The Pioneer Woman is worth the time effort to make. The result is a perfect, rich and creamy, smooth iced coffee, by far the best I have ever had.You can make this with any coffee you like, but the Godiva Caramel Pecan Bark was exceptionally delicious!

Autumn Spiced Iced Coffee

makes 2 tall glasses

Ingredients:
1/2 cup Pumpkin Spice or Caramel Pecan Bark coffee grounds
2 cups cold water
Ice
Milk, cream, or half & half
Sweetener (optional, I used vanilla syrup)

Note: You will need a cheesecloth for this recipe.

Directions:
Add the coffee grounds to a container that has a lid.
Pour in the cold water and mix to combine.

Allow to "brew" for at least 8 hours. Place a fine mesh strainer over a medium bowl. Place a few layers of cheese cloth over the strainer and pour the coffee mixture into the strainer. Give it a while to strain through. Use a spoon to press through the remaining liquid.

Add ice to a glass, and fill half way with your iced coffee.

Add milk/cream/half & half and sweetener, if desired. Stir or shake to combine.

Since last weekend was my birthday, we had to indulge a little. We were invited to share a cabin with some friends up in Big Bear and to partake in the 41st annual Oktoberfest celebration....... we had a blast! The cabin was fantastic, the company was wonderful and the celebration was better than anticipated.

One of our favorite ways to enjoy the Godiva Pumpkin Spice Coffee was to start with this.......Pumpkin Spice Latte found on the GodivaCoffee.com website, but we added a shot of Disaronno at the end, it was the perfect end to the perfect birthday! Thank you everyone for making my birthday weekend so much fun!

Affogato Al Cafe

Affrogato Al Cafe

My husband and I just celebrated the three year anniversary of the day we first met! It's kind of a long story, but we met on a street corner in Little Italy in San Diego..... it's been nothing but "happily ever after" since!

Even though Mark does the majority of the cooking around here, I wanted to make something special to commemorate our first meeting, so I thought an Italian treat would be perfect.

I may have discovered my new most favorite thing!

I found the following recipe from Sommer over at Spicy Perspective, one of my favorite go-to blogs when I am looking for something new and creative or just for inspiration. This is a wonderful and simple way to make a shot of Espresso and a scoop of vanilla gelato an extra special experience!

Affogato al Cafe

 Adapted from: A Spicy Perspective

Ingredients:

2 scoops vanilla gelato (or GOOD vanilla ice cream)

1 oz. Espresso

1/2 oz. Kahlua

1 tsp. dark chocolate shavings

Instructions:

• Place two large scoops of vanilla gelato in a glass.
• Pour one shot of hot espresso over your gelato or ice cream then, add Kahlua.
• A quick shot of whipped cream is a nice touch, but optional.
• Use a veggie peeler to shave chocolate curls over the top.

 

Press Here > to Lock Roll

Do you know about the tabs?

I'm talking about those little tabs on the side of most of the aluminum foil, plastic wrap, waxed paper, pretty much everything on a roll. They actually serve a purpose.

Once the tabs are pushed in, it makes pulling and tearing a LOT easier by holding the roll in the box. If you have ever fought a roll of out-of-control foil or plastic wrap, you know that there must be an easier way.....

I can not remember the first time I heard of this little trick, but when I did, it was like, duh! When I recently pointed it out to my husband, who constantly struggles with and harbors a deep resentment for plastic wrap, he was blown away.

I thought it might be a good time to mention this tip since I have recently made a lot of fabulous new foodie friends on Foodbuzz, and other sources, and it is a topic that I haven't seen so far.

So, if you didn't know about this, go to your kitchen right now and pull out all of your aluminum and plastic wrap rolls, push in all those tabs!

Cheerios - A Fathers Day Memory

One of my favorite memories of my Dad is when we had breakfast together early in the morning before my Mom and little brother woke up.

As I climbed up to the counter and found my spot on the bar stool next to his, he would set me up with a place setting which included a bowl, napkin, spoon, and a glass of milk.

It was always (and still is) a simple bowl of Cheerios. Just the plain old fashion, yellow box kind.

To make it special, my Dad would carefully slice half of a banana for my bowl, and the other half for his.

Then there was the sugar. We are talking about the early 70's folks, before it was "bad" to give your kids sugar. There was probably a little more sugar in my bowl then there should have been, but I lived.

The best part of this morning ritual was that it was MY time with my Dad. Not a man of many words, I can't recall any profound conversations, but we talked about stuff going on in the world and in our lives.

And after our breakfast we went our separate ways and on with our days. I went to school or climbed trees or whatever I was into at the time, and he went to work to build a house or something.

We lost my Dad 15 years ago to heart disease, and not a day goes by without missing him. So, all I have are these special memories, of simple times and simple pleasures, but these memories still warm my heart and make me smile.

My brother and his wife are having their first child in a couple of weeks. I have a feeling that a couple of years from now, he and his son will be sitting at the counter eating their Cheerios and starting their day together.....

Happy Fathers Day!

Back Up, Back Up, Back Up!

One of my biggest fears in life just happened and it hit me like a ton of bricks.

I have long feared this day, the day my hard drive died and I have NOTHING backed up or saved.

All my photos, all my files. All my great ideas, half written posts and saved recipes to try. Not to mention important business documents, resumes, favorite bookmarks, family information, addresses, site passwords, journal entries, the Excel spreadsheet of ALL of my 500+ concerts, our wine notes (extensive research)......... POOF, and GONE.

The "Blue Screen of Death" something nobody wants to see, EVER

I have heard this story before from others who did (and didn't do) the same thing. I shook my head and felt sorry for them, and went on my way after making a mental note to myself to back up my stuff later.....I even bought an external hard drive about a month ago. It's sitting right here in a box next to the dead computer.

If you have not done so, PLEASE go back up your files right now! Put your photos and files on a disc or an external hard drive, something, do it NOW! Don't be lame like me!

And now, I am going to go make a sheet of fudge brownies, eat the whole thing and cry some more.....

UPDATE: My amazing and wonderful brother was able to retrieve all my files and photos!!! I still need to buy a new computer and believe me, I WILL be using that external hard drive to back everything up from now on.

Another lesson learned the hard way, but better than not learning at all, right?

Avocados - The Best From California

"Wow."

"Are you serious?"

"That is soooo creamy!"

"Now THAT is what an avocado is supposed to taste like!"

Those were the first words out of our mouths after tasting a plain avocado straight out of the sample box that California Avocados and Foodbuzz sent us last week.

My husband and I both grew up in San Diego and we are privileged to know what the BEST avocados on earth taste like. You can imagine what a treat it was to find a box full of our favorite fruit on our door step!

There really is a BIG difference between California Avocados and those from anywhere else.There must be something about our near perfect climate that produces the tastiest and creamiest avocados!

Not only was it Memorial Day weekend, but it was also our one year wedding anniversary! We had parties to go to and people to see, so we didn't have a lot of time to play with new recipes.

There are so many interesting recipes out there.... I am tempted to try the Authentic Suburban Gourmets Beer Battered Fried Avocado Wedges, doesn't that sound crazy good?

Like I mentioned, we went to some parties over the weekend. It was a pleasure to share our good fortune in the way of some fun and avocado based appetizers. Fellow party goers raved about how delicious the avocados were......

Mini Bacon Tomato Avocado and Goat Cheese Sandwiches

Guacamole and home made chips

 I just realized we have never posted a recipe for our guacamole recipe. Well, it really isn't much of a recipe. I have always sworn that the more basic, the better.

2 medium Avocados

1/8 cup red onion, finely chopped

1 serrano pepper, seeded and finely chopped

3 garlic cloves, finely chopped

1/2 cup cilantro, chopped

1/2 lime juiced

Salt and pepper to taste

Combine everything in a medium bowl and mix well with a fork. Add salt and pepper to taste. Garnish with smoked paprika and fresh cilantro.

Chicken Tacos with Bobby Flay Green Onion Slaw

That last photo, with the chicken tacos, was our dinner last night. It turned out to be the perfect meal to finish off the last of the avocados. The chicken was grilled with an awesome and simple marinade Mark made, then he grilled it to perfection, like he always does....and that cole slaw from Bobby Flay was perfect with everything!

Thank you California Avocado and Foodbuzz for sponsoring all these generous and delicious giveaways!

Magnum Ice Cream Bars

Magnum Double Caramel Ice Cream Bar

We were thrilled to receive the voucher for a free box of Magnum Ice Cream bars that Foodbuzz sent us!

There are six delicious varieties available; Classic, Almond, Double Chocolate, Double Caramel, White and Dark. We chose the Double Caramel.

Indulgent creamy vanilla ice cream encased in a double layer of caramel and chocolate shell, we are talking nothing but luxury here. I think it is the chocolate that lingers on your tongue.... or maybe it is the caramel..........I don't know for sure.

What I do know is that at 360 calories and 16 grams of fat EACH, this is not an every day treat, but rather an extra special luxury that should be savored, and maybe even shared!

Definitely recommended, I just can't quite figure out why they only give you three bars in the box??

 Look for Magnum Ice Cream Bars in the frozen section!