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.... not a staged picture of food- but it's definitely a picture of LOVE! I was running a fever, feeling horrible, and my sweet sister brought over our famous Chili-Willie with Cinnamon Bread on the side.. I didn't even get a pic until after the boys had helped themselves... but I settled; this was the highlight pic of my day... maybe not to the critical eye, but it most likely will touch your heart!
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This kind of pot is traditionally used for cooking cheese fondue. I use it for anything that can be put into a pot and baked in the oven.
I have given up on cheese fondue long ago after long-suffering indigestion after every cheese fondue meal. White wine and a shot of Kirsch to help digestion is usually being served with cheese fondue, but it doesn't do anything to aid digestion.
avirtualvegan.com/lentil-shepherds-pie/
I don't boil potatoes in water. I think they lose flavour and texture and some go gooey when boiled in water. Instead, I steam potatoes and cauliflower in the same steamer basket, then mash them together with a little of the water left in the pan and a dash of soy milk. This makes a nice, light, and tasty mash.
Season with salt, pepper and a little nutmeg.
Vegetarians may grate some cheese over the mash before baking.
I should have used the tripod :-/
from leftover pie dough scraps. Recipe and food photography by Jackie Alpers for FoodNetwork.com Get the recipe: www.foodnetwork.com/how-to/packages/smart-shopping/10-way...
Peering through the window of the Mecca Restaurant Saturday night during a walkabout downtown (wishing it was open for dinner). The Mecca has been a Raleigh institution for over 75 years.
Grilled 3-cheese sandwich with marinara meat filling and parmesan crust. Get the recipe: www.refinery29.com/2015/07/90890/national-lasagna-day-rec...
Bacon Maple Cronut. On location at Prep and Pastry restaurant in Tucson, Arizona www.jackiealpers.com
I love a nice bowl of creamy mushroom soup, It's one of those comfort foods perfect any day of the year.
I remember when seltzer was delivered to our door in wooden spacer crates. Now, I buy it in cardboard cases of cans at the supermarket. I drink a few a day out of the can. And, I use it to make my coffee egg cream version of the iconic Brooklyn Egg Cream that I drank as a kid..
Important Note: Seltzer is not club soda!! Club soda has added ingredients. Seltzer water is just pure water and pressurized carbon dioxide
For Your Information:
This Brooklyn-based seltzer company is giving new life to an old tradition. "The Wonder List" with Bill Weir returns Oct 7 at 9 p.m. ET/PT. Source: CNN
www.cnn.com/videos/travel/2017/09/11/brooklyn-seltzer-boy...
More Notes:
The Key 🔑To Making A Great Coffee Egg Cream Is A Chilled Glass❣️
Heart Healthy Version
A chilled glass or Ice cubes,
Decaffeinated Coffee,
Refrigerated Muscle Milk protein drink,
Refrigerated Seltzer,
and,
Heavy whipping cream (not whipped.).
This is before stirring.
I did not have time to whip the cream since I was very thirsty (;-)
Note:
There is no egg at all in an 'egg cream'... In the original version there was no cream either. The name was totally misleading. No one knows how it got the name.
There was only chocolate syrup, seltzer water, and milk...
For my heart healthy version, I have modified it by using decaffeinated coffee, Muscle Milk as my sweetener instead of chocolate syrup, seltzer, and heavy cream instead of milk.