Margaritas are not my beverage of choice but add some fresh strawberries and I am interested. I didn’t expect to find this recipe in a Tex-Mexican cookbook but because the tequila is 100% agave azul, handcrafted, small batch in Jalisco, Mexico it can certainly be referred to as a Mexican beverage. I also used key … Continue reading
Do you ever buy an ingredient and go home and look for ways to use it? I did with this 21-inch long spaghetti pasta that I spotted in my favorite Italian grocery store. This is how “the grandmothers” use to make it and then often broke the pasta in half before boiling. Now, it is … Continue reading
Today, July 14th is the last day of Wimbledon which has been going on in England since June 24th this year. The tennis championships marks its 137th year of competition making it the oldest and most prestigious tennis tournament in the world. One of the traditions besides tennis is their Strawberries and Cream dessert which … Continue reading
Well, I was hoping to make a strawberry dessert using Baileys Strawberries and Cream liqueur, but the strawberries have not been that good. Not surprising as it is winter here in Michigan but sometimes we do get some very juicy and flavorful berries mid-winter but not in time for Valentine’s Day this year. I will … Continue reading
I made this over the Labor Day weekend and did not get around to posting it until now. A simple, refreshing cocktail that is enjoyable with family and friends. The holiday weekend was hot and steaming here in Michigan but now it has finally cooled down. Normally, I don’t drink mixed cocktails but this looked … Continue reading
HAPPY NEW YEAR and the best to everyone in 2018! Pudding shots are an easy, do-ahead dessert and perfect for a brunch table on New Year’s Day. A little creamy, chocolatey and enhanced with a liqueur is a nice addition to help celebrate the New Year. I have provided two recipes and made the first … Continue reading
Salmon is a favorite seafood and I like to eat it all kinds of different ways. From grilling on a cedar plank, poaching, pan frying, salmon cakes, serving with different sauces – the recipes are all good. I mentioned in a previous post that Limoncello would go great with fish or seafood. After some thought … Continue reading
Lemons, and lots of them, are used to make up the Italian liqueur and digestive, Limoncello. But only the freshly peeled lemon rinds are used. This liqueur is unique to Campania and several areas claim parentage including Sorrento and the beautiful Amalfi Coast. I recently purchased a cookbook called NAPLES and the Amalfi Coast, fourth title in … Continue reading