Friday, December 19, 2014

Thursday, December 11, 2014

Winter Guacamole

I made guacamole with pomegranate seeds instead of tomatoes.

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Actually pretty good. The tart little crunchy seeds were a nice contrast to the smooth creamy avocado.

Sunday, December 7, 2014

Kidlet Made Biscuits

I taught kidlet how to make biscuits.

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These are two she made.  We had already eaten six.

Monday, December 1, 2014

Birthday Gifts

Yohboh got a lot of birthday gifts,

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of the brown liquor variety.

Thursday, November 27, 2014

Saturday, November 22, 2014

Pre Thanksgiving Plate


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This was my plate for Pre Thanksgiving.

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This is the turkey Yohboh deep fried.

Tuesday, November 18, 2014

Pumpkin Whoopie Pies

Since I have an ass ton of squash, any new uses of squash are immediately tried.  This is one:

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Pumpkin Whoopie Pie

They were okay.  The family liked them a lot but they are quite a bit of work.  Maybe if I can get the kids to help, it would be fun.

Makes 18

For the little cakes

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 stick butter
1 cup granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup Pumpkin Puree

For the cheese frosting

8 ounces of cream cheese
1 stick of butter
16 ounces of powdered sugar
1 tablespoon of vanilla

Preheat oven to 350° F.

Lightly grease or line four baking sheets with parchment paper.

Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 36 cookies are needed for the recipe.)
Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.


Make the cream cheese frosting.
Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with the rest. Store in covered container in refrigerator.


Saturday, November 15, 2014

The Superfood Sandwich

I made a rueben like sandwich with leftover cooked kale and mustard.

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Yohboh and I liked it.

Wednesday, November 12, 2014

Acme Oyster House Chargrilled oysters

When we went to New Orleans a few months ago, one of the best things we ate was the Chargrilled Oysters at the Acme Oyster House.

So naturally, we had to recreate it.

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Here is the recipe I found.  I did not change it a bit.

YUM.

Sunday, November 9, 2014

Cold Mornings Bring Biscuits

Chilly morning are a great time for a warm buttery biscuit with local preserves.  YUM.

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I use the White Lily back of the bag recipe.

Saturday, November 1, 2014

Friday, October 31, 2014

Taste of Atlanta Top Ten List

So on Sunday, I was invited to go to the Taste of Atlanta.  Because I was media, I got in for free.

Here is a top ten list of what I found at the Taste of Atlanta

1) The weather was perfect!  It was so warm, it was summer like.

2) Sliders are a BIG thing for people

3) Chicken wings as well

4) The people were very diverse.  I have been to many of the Taste of Atlantas in the past and I have to say that this years had attendants who were much more reflective of the population of Atlanta.

5) I LOVED the Coke tent that gave me free Coke Zeroes.

6) This event is surprisingly kid friendly.  Little bites for everyone.

7) Mini tacos were also very popular.

8) The longest line was for Barefoot Wine's free sample tent.

9) I had fun.

10) The best thing I ate was from a restaurant that had not opened yet.  It was octopus with paprika oil.

Saturday, October 25, 2014

We cooked the big green squash

I predict many pumpkin goods in our future.

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