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I mentioned in this post that I had once had chicken salad that had bananas in it. I received a lot of responses from people who had never heard of such a thing, but they don’t call me “the memory machine” for nothing, so I immediately started to dig. I went through piles of my mother’s recipes, cookbooks I had inherited from a friend, cookbooks that I inherited from my grandmother, and piles of recipes that I had accumulated on my own ever since setting up housekeeping back when dinosaurs roamed the earth; eventually I found it. I have no idea as to the source other than to say it’s from “family friend Lorraine.” Personally, I think this chicken salad is magnificent. It is so different from the kind of chicken salad that is routinely served. It is indeed tropical and refreshing; light yet complex, and fruity with just the right amount of spice, making this version uniquely delicious. Tropical Chicken Salad 2 c. cubed cooked chicken* 1 c. chopped celery ¾-1 c. Duke’s mayonnaise 1-1½ t. curry powder Seasoned salt, to taste White pepper, to taste 1 c. Melissa’s organic pineapple, cubed, drained** 1 large firm banana, sliced (I cubed mine) 1 14-oz. can mandarin oranges, drained** ½ c. sweetened shredded coconut ¾ c. cashew halves or macadamias Place cooked and cubed chicken and celery into a large bowl. In a separate, smaller bowl, combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes. Just before serving, fold in the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens, if desired. Sprinkle with nuts. *Preheat oven to 350° F. Place breasts of chicken on a low-sided baking pan (read: jelly roll pan), rub with olive oil and sprinkle generously with salt and pepper. Bake for 35 to 55 minutes until chicken is done and juices run clear. The reason for the wide range of roasting times is because the length of cooking depends upon the thickness of your chicken breast. Remove chicken from the oven, allow to cool, remove skin and cut chicken into neat little cubes; set aside. **Drain! Drain! Drain! Put them in a salad spinner if need be. Too much moisture will make the dish watery. As an Amazon Associate I earn from qualifying purchases. View the full article

I’ve said it more than once, I am not a baker. Still, occasionally I will run across a recipe in a cookbook or website that intrigues me enough to give it a try. Such was the case with this recipe that I found at sprinklebakes.com. Prior to this I had never heard of buttered popcorn flavoring, nor had I seen the cute little collars that dress up plain cupcake papers. I’m not going to lie, these took me a while. Not the cupcake itself, that was a breeze, but the frosting is a bit of work. Still, they make a wonderful presentation, are unique, tasty and surprising, and the frosting pipes like a dream, even for a non-baker like me. These would be perfect for your next movie night. Buttered Popcorn Cupcakes As seen on sprinklebakes.com ½ c. unsalted butter softened ¾ c. granulated sugar 2 large eggs, room temperature 1 dram bottle LorAnn Buttered Popcorn Flavor.125 oz 1¼ c. flour 1¼ t. baking powder ½ t. fine grain sea salt ½ c. buttermilk, room temperature Buttered Popcorn Swiss Meringue Buttercream 4 large egg whites 1 c. granulated sugar 1½ c. salted butter, room temperature 1 dram bottle LorAnn Buttered Popcorn Flavor .125 oz. Yellow gel food color Orange gel food color Preheat the oven to 350°F. Line a cupcake pan with 12 paper liners. In the bowl of an electric mixer, combine the butter and sugar and medium speed until fluffy and lightened in color. Beat in the eggs one at a time. Beat in the buttered popcorn flavor. Scrape down the bowl and mix to incorporate once more. In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk to combine. Add the flour mixture and buttermilk alternately to the creamed mixture. Begin and end with flour, and mix on low speed until just combined. Scrape down the bowl and fold together any bits of remaining butter or flour by hand. Using an ice cream scoop, or a 1/4-cup measure, divide the batter evenly between the muffin cups. Bake the cupcakes for 20 minutes or until they spring back when pressed in their centers. Allow them to cool in the pan for 3 -5 minutes, then transfer to a wire rack to cool completely. Buttered Popcorn Swiss Meringue Buttercream Place a saucepan filled 1/3 full of water over medium heat. Bring to a simmer. a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment. Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the buttered popcorn flavor. Add drops of yellow gel food color until a bright yellow hue is achieved. Add 1 or 2 drops of orange food color to bring the hue closer to the color of theatre style buttery popcorn. Scrape down the bowl and beat on high speed until fluffy and the color is consistent. Place the buttercream in a large pastry bag fitted with a large French piping tip. Pipe a large double swirl of buttercream on top of each cupcake. Dress up your cupcakes with these darling “Popcorn” collars. Optional step: While the cupcakes are still slightly warm, brush their tops with a little melted salted butter. This adds an extra layer of buttery flavor. About 2 tablespoons will be more than enough. As an Amazon Associate I earn from qualifying purchases. View the full article

June 26 would have been my dad‘s birthday, and I miss him mightily. As a consequence, I decided to create a table for two in his honor. My dad was many things, among them an avid trumpet player, music arranger, and member of a variety of bands and ensembles. Because of this, I decided to call this table “The Music Man.” I wanted the table to be masculine in a similar way to the Hemingway-inspired table that I did last week. This time I used a chocolate brown table covering, and topped the tables with original pieces of sheet music that belonged to my dad. As you can see, this music, yellowed and crumbling with age, goes back to the 40s. My dad played this music. At the center of the table is a figure playing a trumpet. This used to be a part of an arrangement in my parents' living room and is now a part of my own home, and a cherished part at that. The piccolo trumpet in the case was one that Jim and I bought my dad for his birthday. It was more ornamental than anything, but he did enjoy having it. It was a nice addition to his collection of trumpets, cornets, and a flugelhorn. We bought this at the Portobello Market when we were living in London, and carried it back with us. The candles with the music on the side I bought years ago from Pottery Barn. I had always intended to use them in a centerpiece when we hosted one of my dad’s birthday dinners, but for whatever reason I kept losing them. It’s only through a stroke of luck that I found them in time to use with this table. Because my dad was a brass player, I decided to use brassy gold chargers. These are topped with cinnamon colored, nubby-edged plates from Pier One. On top of this I used my much loved, immensely versatile, clear Duralex plates under which I placed a picture of my dad, printed on coffee-dyed paper, taken when he was in college, all dressed up in a white tux and holding his trumpet, ready to perform in a concert at Yale. Doesn’t he look Hollywood handsome? (I had previously used these plates on a“Bee” tablescape.) I struggled with the napkins, so chose to go with these rather subdued black and cream plaid ones from Pottery Barn. To complement the brassy chargers, I chose gold flatware. Glassware is Mikasa’s Park Lane, a versatile choice, because these can be dressed up or down depending upon the occasion. If you are still fortunate enough to have your dad in your life, give him a hug for me, and tell him how very much he is appreciated. As an Amazon Associate I earn from qualifying purchases. This post is linked to: Tablescape Thursday View the full article

I love the versatility of taco meat. You can use it in, of course, tacos, but in addition to that, it makes an excellent filling for enchiladas or burritos, and can turn a lackluster mound of lettuce into a delicious taco salad. Lately, I have been enjoying the wonders of lettuce leaf tacos and really enjoying them; it seems like such a summery meal. I like to top mine with fresh guacamole and a drizzle of queso, the recipe of which is forthcoming. Because I love slow cooker recipes that I can leave alone and let them do their thing while I do mine, I came up with this little gem that I think you will enjoy. Keep your kitchen cool and free up your day while making a meal that the family will thoroughly enjoy. Slow Cooker Taco Meat 2 lbs. ground chuck 2 1.4-oz. pkgs. taco seasoning 1 T. instant minced onion ½ t. garlic powder 1 24-oz. jar salsa Place everything into a 5-6 quart slow cooker in the order listed. Cook on low for 6 to 8 hours. Drain before using. As an Amazon Associate I earn from qualifying purchases. View the full article

A friend of mine and I try to get together for lunch once a month. Every month we like to try a different restaurant, but often return to one of our favorites, a restaurant offering Vietnamese and Thai cuisine. We both tend to order the same thing because we know what we like and hate the thought of disappointment, but I have recently become intrigued by their Pineapple Fried Rice. At the restaurant it contains curry powder, pineapple, chicken, and raisins. Interesting combination to be sure, and one that I think I would like, but I hated to take the chance. It was quite by happenstance that I made jasmine rice to accompany a dish, and behold, on the back of the Mahatma Jasmine Rice package, was a recipe for pineapple fried rice. Today I decided to give that recipe a try, and I really enjoyed it. I substituted pickled jalapeños for the red chili pepper, added more garlic, a pinch of curry powder (next time I will add more), and some red pepper flakes. The only thing I would do differently is to cut the pineapple tidbits in half because with rice and shrimp on the fork, they were quite a mouthful. Pineapple Fried Rice Adapted from Mahatma 1 c. Mahatma jasmine rice 1 20-oz. can pineapple tidbits, drained and halved 4 scallions, chopped 1-2 Melissa’s pickled jalapeños, seeded and finely minced ¼ c. coarsely chopped cilantro 1/8 t. curry powder 2 c. fresh medium shrimp, cleaned and deveined 3 T. oil, divided 3 cloves garlic, minced 2 T. fish sauce 2 T. soy sauce 1 t. sugar Prepare rice according to package directions and set aside. In a medium bowl, combine pineapple, onions, jalapeño, cilantro, and curry powder; mix and set aside. (At this point it can be refrigerated for later.) Heat 1 tablespoon oil in skillet and sauté shrimp until done. Remove shrimp from skillet. In same skillet, over medium heat, add remaining oil. Sauté garlic until golden brown. Add cooked rice and stir. Add fish sauce, soy sauce, and sugar. Stir and heat through. Fold in pineapple mixture and shrimp. Heat through. Garnish with additional cilantro, chopped scallions, and pickled jalapeño. Serves 4-6 As an Amazon Associate I earn from qualifying purchases. View the full article

Saint Louis magazine recently published an article by St. Louis Food guru, Helen Fletcher, about the legendary Mayfair Salad and Dressing, the creation of the original Mayfair Hotel in St. Louis. It was one of the original recipes from the 1904 St. Louis World’s Fair Exhibition. The hotel used to sell the dressing by the pint. I well remember my mother, and members of her gourmet group, making the trek to the city in order to stock up. When the recipe was finally published, my mother started making her own. In my estimation, this is one of the best salad dressings around. I tend to vary slightly from the original because I am not a particular fan of anchovies. To me, replacing them with a small amount of anchovy paste makes this dressing absolute perfection. The recipe for both my version of the dressing and salad are below. A Mayfair Salad is truly delicious and makes a wonderful light meal. My favorite way to enjoy the dressing, however, is tossed with a bowl of freshly torn, crisp leaves of Romaine lettuce, wedges of hard-boiled egg, and about 2 tablespoons of Italian breadcrumbs. Delicious! Mayfair Salad Dressing ½ c. coarsely chopped celery 1 small clove garlic 1 small coarsely chopped Melissa’s shallot ½ - 1 t. anchovy paste 2 T. Dijon mustard ½ t. freshly ground black pepper 1 T. fresh lemon juice ¾ c. Duke’s mayonnaise Place all ingredients into a mini food processor or mini ninja blender. Using the processor gives some texture, using the blender will make it perfectly smooth. It’s your choice. Process to purée. Refrigerate for one hour before using. This makes a little bit less than 2 cups; the recipe can be doubled. Original Mayfair Salad Romaine lettuce Ham, julienne Swiss Cheese, julienne Croutons Mayfair Dressing There are no amounts. Use as much or little as desired. As an Amazon Associate I earn from qualifying purchases. View the full article

It’s Table for Two Tuesday! As often as possible, I hope to be able to share a new tablescape with you on as many Tuesdays of the month as possible. I am so enamored with my table for two in the conservatory that my creativity is flowing. Today’s table is one suitable for Father’s Day, a masculine birthday, or anything else where a man is involved. In this one I pay homage, of a sort, to Ernest Hemingway. A round tablecloth in burlap color is topped with a black runner featuring Safari animals in gold. The runner, you will notice, matches the cushions on the seats. My mother made both of them; the cushions began life as bed pillows, the runner as a drapery panel. Turning both sides in on the drapery panel, I was able to press it into service as a runner and, as you can see, it works beautifully. Atop the wicker placemats are white metal scalloped-edged chargers with touches of gold. On top of those are nubby-edged cinnamon colored plates from the Pier One spice collection. On top of those are salad plates featuring cigar labels. These are from Pottery Barn. They are part of a set of four, each plate with a different cigar label. My mother’s smoky Fostoria stemware stands next to Moroccan tea glasses, the colors chosen to match the cigar labels on the plates. Gold flatware (also once my mother’s) sets off the gold highlights in the cigar label plates quite nicely.Salt and pepper shakers add to the overall theme as well as the palm frond topped elephant, stack of books, and Cuban cigar box. A plain black napkin, tied into a knot tops each plate arrangement. The vintage hotel desk bell adds a subtle touch of gold and allows the diners to ring for service. Two palm tree candle holders with stubby green tapers create a charming mood, particularly at nighttime. I hope that you have enjoyed this table, that it has inspired you to create one of your own, and that you will be back next week. As an Amazon Associate I earn from qualifying purchases. This post is linked to: Tablescape Thursday View the full article

As I’ve mentioned before, I occasionally like to rummage through my mother’s recipe box. I decided to do that last week and came upon a recipe for pineapple cheese ball written in my late aunt’s handwriting. This seemed like the season for it and it sounded refreshing. Her version of this cheese ball called for green pepper. I like green pepper, but I wanted a little more zing, so I substituted the green pepper with pickled jalapeños, and that made a world of difference! This is one of those simple hors d’oeuvres that often goes unnoticed. It looks like nothing special, but the flavor is bright and tropical, with a nice amount of heat. If you are a fan of afternoon tea, this makes an excellent sandwich spread, particularly on a heavily seeded, nutty, whole wheat bread. Pineapple Cheese Ball 2 8-oz. pkg. cream cheese, room temperature 1 14-oz. can crushed pineapple, drained 2 c. toasted pecans, chopped, divided 2 Melissa’s pickled jalapeños, seeded, stemmed, and minced 1 t. seasoned salt Beat cream cheese until smooth. Add pineapple, 1 cup pecans, the jalapeños, and seasoned salt. Beat until combined. Form into a ball and roll in remaining cup of nuts. Chill overnight. If you want something a bit sweeter, consider replacing the pecans with toasted coconut. As an Amazon Associate I earn from qualifying purchases. View the full article

Some days I feel more ambitious than others, and this was one of those less ambitious days. I was up at the crack of dawn (not my choice, Stanley wants attention at 4:45 every freaking morning, but that’s another story), and when I saw that the temperature was 52°, I ran around the house opening windows. There was also a day baseball game, and while such games tend to send me to the kitchen, this one did not, so I knew that a quick and easy dinner would be the order of the day. As a consequence, I decided to try a new recipe for a one-pot dinner. I am a fan of casseroles and one-pot meals. Nothing beats being able to toss things into one pan, and end up with a meal that you can enjoy today, revisit tomorrow, and freeze for the months ahead. I really enjoyed this one. I am a fan of Mexican food and could pretty much eat it every day, so this really hit the spot. I had, the previous day, made Caribbean Cornbread and it proved a perfect accompaniment. Plus, I had a pitcher of margaritas in the fridge left over from my aunt’s visit earlier in the week that went down smoothly with my serving. Half the fun of a Mexican casserole is the toppings. You can top the entire casserole or each individual serving with as much or as little as you like, and vary the toppings according to individual taste. This one is a winner! Mexican Rice Skillet Slightly adapted from dinnersdishesanddesserts.com 1 lb. ground chuck 1 c. yellow onion, finely chopped 1 pkg. taco seasoning 1 c. frozen corn kernels 1 c. salsa 1 c. uncooked long grain white rice 2 c. chicken stock 1 10-oz. can Ro-Tel tomatoes 1½ c. cheddar cheese, shredded In a 12” skillet over medium high heat brown beef, breaking apart as you go. Add onion and cook until soft. Stir in taco seasoning until the meat mixture is evenly coated. Add corn kernels, salsa, rice, tomatoes, and chicken stock. Stir until well mixed. Bring to a boil, cover, and reduce heat to a simmer. Cook for about 15 minutes, or until the rice is done, and most of the liquid is absorbed. Sprinkle cheese over the top of the dish. Cover and heat until cheese is melted. Top with desired toppings to serve. Serves 4-6 As an Amazon Associate I earn from qualifying purchases. View the full article

Chicken salad, of late, has been making the rounds on the web, but not just your average chicken salad, this year‘s trend seems to be toward making Waldorf chicken salad, based upon celery, nut, and apple Waldorf salad that began at the Waldorf-Astoria hotel in New York City in 1896. Because I tend to like fruit in chicken salad (An old family friend once served me chicken salad with bananas in it, and it was delicious! (I should have asked for the recipe.)), this one is right up my alley. What makes it special though is the dressing that is equal parts mayonnaise and honey mustard. I am sold on honey mustard. I had never bought a bottle of it before I made this, and now it is going to be a staple in my home. You might be wise to buy a bottle yourself, because I am going to be using it in as many future recipes as I see fit. Waldorf Chicken Salad Adapted from myrecipes.com 3 c. chopped cooked chicken ½ c. roughly chopped walnuts 1 c. Melissa’s red Muscato grapes, halved 1 large apple, diced 1 c. diced celery ½ c. Duke’s mayonnaise ½ c. honey mustard Pinch of paprika Salt and freshly ground black pepper, to taste Stir together all ingredients. Add salt and pepper to taste. Refrigerate for one hour before serving. As an Amazon Associate I earn from qualifying purchases. View the full article

Last week I introduced you to the lanai-replacing conservatory, and gave you a look at the table for two located within. This week I am going to give you an up-close look at that table and the place settings. I cannot tell you how much I enjoy having my meals out here. I suspect my “Table for Two” posts will become on regular thing, and I couldn’t be happier. It's as lovely by day as it is by night. Because I use this table so much, I thoroughly enjoy changing it up to suit certain color schemes, seasons, or my whim. This week I decided to go with neutral colors to reflect the generally calming vibe of the room. The table itself is actually a wrought iron table with a mosaic top that I bought years ago for outside use from Pier One. Because the colors of the mosaic are quite bold (primary colors of red, blue, and yellow), I covered it with a round tablecloth in “burlap.” (I have a variety of these in a variety of sizes and colors, having found them on Amazon, and what a bargain!) I then shopped the house collecting two of my favorite pieces that belonged to my mother in the elephant and candleholder (mysterious things.). Behind it is a candleholder disguised as greenery. the lid on the elephant lifts off revealing storage space for mysterious items. Round wicker placemats are beneath those ubiquitous chippy white wooden chargers that everyone with the exception of Alycia, seems to have (also from Pier One). The square black plates were gifted to me by my son and are from Rachael Ray. They are topped with scalloped-edge, white-on-white salad plates called “Blanc Amelie” by Maison Versailles. The square bread plate in a large plaid pattern is from local favorite, The White Hare; it by Creative Co-Op. It is topped with a square, white fruit dish from World Market. The crystal is Marquis “Park Lane;” flatware is “Napoleon Bee” by Wallace. The napkins are a favorite of mine. They are thick and luxurious, and from Pottery Barn. I hope that you enjoyed this table and it provided a bit of inspiration for you. Keep in mind that a beautiful table may not be one for a crowd, but a simple one for you and a guest, or yourself alone. As an Amazon Associate I earn from qualifying purchases. This post is linked to: Tablescape Thursday View the full article

I don’t know about the rest of you, but I cannot resist a sale. When I learned that my son was going to be shopping at a grocery store where they had a wonderful sale on organic baby spinach I asked him to pick up a container for me. When he got to the store he alerted me to the fact that both baby spinach and mixed greens were on sale, and asked me which I wanted. Both, was my response. Are you sure? He asked me. Of course, I assured him.\ Do all of you know how much 16 ounces of baby spinach is? How about 16 ounces of mixed greens? I have enough greens to fill a pleasure boat. So, I have a lot of salads ahead of me beginning with this one. This was inspired by a salad that I found online somewhere, don’t ask me where. Essentially I replicated the salad ingredients, but tweaked the dressing to be more to my liking. High Energy Spinach Salad Salad: 5 oz. fresh spinach ¾ c. chopped celery 1 3-oz. pkg. Melissa’s dried cranberries 1 15-oz. can mandarin oranges, drained 1 large apple 2 t. freshly squeezed lemon juice ½ c. pecans ½ c. cooked orecchiette pasta Dressing: ¼ c. olive oil 2 T. apple cider vinegar 2 T. white wine vinegar 2 t. white sugar 1 T. honey mustard 1/8 t. paprika 1/8 t. onion powder 1 T. poppy seeds Place all salad ingredients into a large bowl. Place all dressing ingredients into a medium bowl and whisk until emulsified. I like to use a mini high-speed blender for this because once it is emulsified, it stays emulsified. Serve immediately. Makes 6 1-cup servings. As an Amazon Associate I earn from qualifying purchases. View the full article

Do you have a special recipe in your family that you are hesitant to share? We do in our family. (I have sworn to take my leek and potato soup recipe with me to my grave; I won’t, but don’t tell my kids that.) In my family it is a cookie recipe that dates back to my great, possibly great-great grandmother. Initially it was just a list of ingredients on a rather yellowed piece of paper. It was later written up in a more workable form. The original recipe called for black walnuts and currants, but over the years as black walnuts became increasingly less available, and people started substituting raisins for currants, the recipe changed. I am not going to give you that recipe, but I am going to give you one that is equally as good, perhaps better, and based on one that has been in my family for generations. Not My Grandmother's Fruit Cookies 1 c. granulated sugar ½ c. dark brown sugar 1 c. butter, room temperature 1 t. ground cinnamon 1 t. ground cloves 1 t. ground mace 1 t. ground allspice 2¼ c. flour 1 t. baking soda dissolved in ¼ c. buttermilk 1 c. raisins ½ c. golden raisins 1 c. chopped pecans Preheat oven to 375° F. Spray cookie sheets with PAM; set aside. Cream butter, sugar, and spices together until fluffy, 1-2 minutes. Add dry ingredients alternately with buttermilk mixture. Fold in raisins and pecans. Scoop cookies into balls and bake until lightly browned, 13-15 minutes. Let cool a couple of minutes on the cookie sheet before removing to cool on a rack. As an Amazon Associate I earn from qualifying purchases. View the full article

In June 2017 I introduced you to the first of many building projects that I've had done on my home. I decided life was too short to not live my way, and I turned a small 12’ x 12’ deck into a beautiful 16’ x 16’ screened-in lanai with a 16’ x 10’ open deck attached. You can read about that here. It was wonderful fun watching that project come into being, and I had a delightful time furnishing it. But, as it turned out, as much as I loved it, considering the intense heat and humidity that we have in this part of the country during the summer I realized that, at best, I could only use it three months out of the year. I loved that room because it was bright and airy, and I could be outside of the house without really being outside of the house, if you know what I mean. So last year I decided to have it torn down and a four-season room built with two giant skylights. This has become my favorite room in the house. Let me introduce you to my sanctum sanctorum, the conservatory. A lot of thought went into this room. I wanted to be able to spend a lot of time here. I wanted it to be an extension of the house. No more did I want to open up a door to step into the room, so a wall was knocked down to make the transition easy. I wanted as much light as I could get, so had two of the largest skylights I could find installed. The tray ceiling that my faithful builder, Joe Rogers, used in the deck, he rebuilt in the conservatory. I decided to get a bit more creative this time and have the square at top painted a different color than the ceiling. I also decided to opt for a fan without a light fixture, but quite different from the tropical design I had before in this windmill style. A room isn’t a room without a pile of books, so I had twin bookcases built on either side of the door that leads to the deck where I grow citrus, flowers, herbs, and vegetables. Decorating this room was a lot of fun, and despite its newness, went through a couple of transitions. Because this was built during the pandemic and lock-down, I did a lot of my work in this room and initially used had a desk as a work table. Last weekend that came down and was replaced with this charming table for two. This is where I enjoy all my meals including morning coffee, afternoon tea, and a nightcap amidst the glow of candlelight. As you can see, this room is as beautiful by night as it is by day. All of my favorite things are in here, as well as the very beginnings of a rather bohemian dollhouse. The furniture is comfortable, the plants are plentiful, and when the citrus trees are in bloom the fragrance is heady. Keep an eye on this space and watch as the plants grow, fruit ripens (The tall tree behind the couch is a Key Lime.), and this table for two transitions from one theme to another as seasons change. I hope you love this room as much as I do. This post is shared on Metamorphosis Monday. View the full article

​ One of my favorite seasons is nearly upon us, fresh corn season. When that farm fresh corn hits the markets, I am buying it by the armfuls, using it in as many dishes as possible from an omelet at breakfast, to a salad at lunch, to a quiche or a casserole at dinner. This year, I am also going to be enjoying it and this delicious Mexican street corn skillet. This is a recipe that I found on allrecipes.com and adapted slightly. Ostensibly, I believe it’s supposed to be a dip. As a dip, it’s absolutely wonderful, but it’s also excellent as a side dish with a grilled steak, or a wonderful accompaniment to any Mexican meal. If you have any left, use it the next morning as a filling in an omelet. You would not believe how good that is! No matter how you choose to make it, I guarantee you’re going to enjoy it. Mexican Street Corn Skillet 2 T. butter 1 small red onion, chopped Kosher salt 6 garlic cloves, minced 1 Melissa’s pickled jalapeño, stemmed, seeded, and minced 1 16-oz. bag frozen corn, or 3 cups fresh corn 1 t. ground cumin Pinch chili powder 2 T. freshly squeezed lime juice 1 10.5-oz. can Cream of Celery soup Cayenne pepper, to taste ½ c. shredded cheddar ½ c. Cotija cheese Chopped cilantro, optional Melt the butter in a 10” skillet over medium-high heat. Add the onion, season lightly with salt, and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and jalapeño and cook, stirring until just softened, about 2 minutes. Add the corn, cumin, and chili powder, and cook, stirring, until warmed through and tender, about 6 minutes for frozen corn and 3 minutes for fresh corn. Add the lime juice, cream of celery soup, cayenne, and ⅔ cup water. Bring the mixture to a simmer, stirring to combine. Taste and add more salt if desired. Turn on a broiler with a rack positioned about 6 inches from the heat. Sprinkle the top of the corn with the cheeses and broil until the top is deeply golden brown, 2 to 3 minutes, rotating once a minute to prevent burning. Add more cayenne to the top, if desired, along with a scattering of cilantro, and serve with hot sauce on the side. As an Amazon Associate I earn from qualifying purchases. View the full article

Here is a simple salad for Memorial Day Monday. There really isn’t much to this considering how delicious and elegant it can be; it can also be dressed down for an every day meal. You can serve it as a side dish in a custard cup or in an ornate bowl. You can serve it over lettuce leaves as I have done here, or chopped mixed greens. You can also serve it in individual leaves of Boston lettuce for easy pickings on a buffet. If you have any of this salad left over (not likely), rinse it and use it in a quiche. I am not kidding! SO GOOD! Two Hearts Salad 1 14.8-oz. jar Melissa’s Hearts of Palm 1 14.75-oz. jar marinated artichokes, drained, reserve juice ½ c. thinly sliced red onion 1 T. Dijon mustard 1 t. red wine vinegar Slice hearts of palm on the diagonal in bite-size pieces, approximately ½ to ¾ inches. Cut artichoke hearts in halves or quarters, depending upon the initial size. Thinly slice red onion (I use a mandolin). Put all vegetables into a medium bowl. Measure out ½ cup of the reserved juice from the marinated artichokes. Into that stir in 1 tablespoon Dijon mustard and 1 tablespoon cider vinegar. Whisk together until fully emulsified. Pour over vegetables and toss gently. Season to taste with salt and pepper. Serve immediately. As an Amazon Associate I earn from qualifying purchases. View the full article

Macaroni and cheese seems so simple, doesn’t it? Well, it’s not. Some people like it creamy, others not. Some people like it topped with breadcrumbs, others just a simple topping of grated cheese. Some add an egg to the mix, others aren’t having it. Me? I want mine rich and full of creamy deliciousness; I am not a person who likes mac and cheese to be dry. I’m also not a fan of crumb topping because I think that tends to dry things out even further. If you are the creamy macaroni and cheese lover that I am, brace yourself, because this recipe is absolutely IT! Look no further, this one’s for you. Creamy Baked Macaroni and Cheese 12 oz. cavatappi no. 87 pasta* ¼ c. butter ¼ c. flour 1 c. whole milk 1 c. heavy cream 1 c. water ½ t. dry mustard 1 t. onion powder Pinch garlic powder Salt and freshly ground black pepper, to taste 1 10.75 oz. can condensed cheddar soup** 1 c. shredded Gruyere cheese 3 c. shredded cheddar, divided ½ c. freshly grated Parmesan Preheat oven to 425° F. Spray a 9” x 13” casserole dish with PAM; set aside. Bring a large pot of salted water to a boil and cook cavatappi until al dente (see box for correct time, I cooked for six minutes). Drain pasta and run under cold water to stop cooking. Meanwhile, in a large saucepan over medium heat, melt butter. Whisk in flour and continue to cook two minutes, whisking occasionally. Slowly whisk in milk, cream, water, mustard powder, onion powder, garlic powder, and salt and pepper to taste (I tend to have a heavy hand with the pepper). Cook over medium heat until it begins to thicken. Remove from heat and stir in Gruyere, 2 cups of the cheddar, Parmesan, and condensed soup. Toss noodles and sauce together, and pour into prepared dish. Top with the remaining cup of cheddar cheese, and bake for 20 minutes or until the top is lightly browned and the sides are bubbly. Remove from oven and allow to cool for 15 minutes before serving. *I consider cavatappi to be the adult version of elbow macaroni. If you’re cooking for a family of young traditionalists, feel free to use an equal amount of elbow macaroni. **Yes, you need this. As an Amazon Associate I earn from qualifying purchases. View the full article

If you like antipasto as much as I do, then you will really like this antipasto salad. It is super simple to put together and is, essentially, just a gathering of all of the ingredients that you would find on an antipasto plate combined in a bowl and drizzled with a wonderful black currant balsamic vinaigrette. I found this recipe on the 7Barrels website. If you’re not familiar with 7Barrels, they make excellent olive oils and vinegars. I’m not affiliated in any way, I just love their products. Antipasto Salad Slightly adapted from 7Barrels 1 10-oz. pkg. Melissa’s baby heirloom tomatoes, halved 1 c. mixed olives ½ c. sliced pepperoncinis ½ c. marinated artichoke hearts, halved 4 oz. thinly sliced salami, quartered 1 c. shredded mozzarella Dressing ¼ c. Tuscan Herb Extra Virgin Olive Oil* 2 T. Black Currant Balsamic Vinegar* 1 T. dried Italian seasoning 1 T. Melissa’s minced garlic Handful Fresh Parsley - chopped Salt/Pepper - to taste Combine all prepared salad ingredients in large bowl. Whisk all dressing ingredients together until fully emulsified. Pour dressing over salad; toss until evenly coated. Salt and pepper to taste. Add more Black Currant Balsamic, if desired, by drizzling over plated salad. Enjoy! *Or of your choice As an Amazon Associate I earn from qualifying purchases. View the full article

You may recall my mentioning a couple of weeks ago how I tend to over buy on vegetables. Yep, still doing it. I have a particular liking for cruciferous vegetables, and when I see a sale on broccoli or cauliflower, I simply cannot resist. On the plus side, it gives me a chance to revisit some favorites like these Cauliflower Butter Bowls. Other times it gives me the opportunity to try recipes that I’ve never attempted before, like this one. I was amazed at how good this is. I did not miss the potatoes at all, and could have eaten this entire bowlful as a meal. (As an aside, I will tell you that I cut this recipe in half so as not to be overwhelmed.) My guess is that you can customize it any way that you like. I generally add celery to potato salad but I didn’t here. I think I may just do that the next time. I may also add a pinch of paprika for color. Try this out and let me know what you think. Cauliflower Salad As seen on allrecipes.com 1 head cauliflower, trimmed and cut into bite-size florets ¾ c. Duke's mayonnaise 1 T. mustard 1 t. salt Freshly ground black pepper, to taste 3 hard boiled eggs, chopped 1 onion, chopped ¾ c. frozen green peas, thawed ¼ c. dill pickles, chopped 3 slices crisply cooked bacon, crumbled Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly. In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor. As an Amazon Associate I earn from qualifying purchases. View the full article

Who doesn’t like a chicken salad sandwich? And who hasn’t made one every which way? Grapes, nuts, hard boiled eggs, hot, cold, you name it, we’ve probably all tried it. That’s why this recipe that I spotted on epicurious.com stopped me in my tracks. Not only does it contain big juicy chunks of chicken as well as super sweet grapes, and crunchy nuts, it also contains copious amounts of dill along with thinly sliced radishes. Using the sprouted seed bread that they suggest (Aldi has a marvelous one called Simply Nature Seedtastic Organic Bread) this is more than a sandwich, it is a meal! Extreme Makeover Chicken Salad Sandwich Slightly adapted from epicurious.com 8 oz. chicken breast ½ c. red grapes, quartered (I used Melissa's) 2 T. walnuts, toasted and roughly chopped 2 T. fresh dill, roughly chopped ¼ c. finely chopped scallion ½ c. plain Greek yogurt ¼ t. kosher salt A generous grating of freshly ground black pepper 8 slices multigrain bread 2 c. Romaine lettuce or spring mixed greens 1 c. thinly sliced radishes To cook the chicken, bring a saucepan of water to a boil over high heat. Add the chicken and simmer for 15 minutes, or until cooked through. Remove from water and cool completely. When cool, cut into ½” dice. Place in a bowl with the grapes, walnuts, dill, scallions, yogurt, salt and black pepper. Stir to combine. To assemble the sandwiches, place 4 slices of bread on a work surface. For each sandwich, top with ½ cup greens, ½ cup chicken salad, ¼ cup sliced radishes and another piece of bread. View the full article

When I bought the Lazy Susan that I introduced you to last week, I honestly had no idea that I would have so much fun with it. I have yet to use it at dinner as a way to serve seasonings, condiments, or various Indian or Chinese dishes, but I have been having a delightful time decorating it. I love to set a beautiful table, and I equally love those three tier stands, but sometimes dealing with either of those seems a bit daunting. This little gem, on the other hand, requires only a handful of items in order to look inviting. I don’t know about the rest of you, but sometimes I will buy one or two plates or cups because I happen to like them, but then wonder about their use. With this Lazy Susan, I can display such items, and enjoy them every day. The day after Mother’s Day I got a heck of a deal on tulips. Aldi was selling 10 stems of tulips for $2.49. Naturally, I had to buy two. I put them into one of my favorite pitchers, and that was the start of a new arrangement on the Lazy Susan. I complemented the color of the tulips with organic baby heirloom tomatoes from Melissa’s produce. I also decided to add faux garlic and a bunch of faux scallions to signify spring. Soon enough, I will be bringing in fresh ones of my own. The plaid napkins are favorites of mine, as well as the little wooden scoop, part of a trio that I picked up last year at Target. My hope is to change up the arrangement twice a month if not every week, to reflect the changing seasons, and display some of my favorite things. View the full article

Sometimes it’s the simplest food that’s the best, which is why I tend to favor the delicious simplicity of the Caesar salad. If you are a vegan, this may not be a salad that you are able to fully enjoy…until now. Today Abrams Books released Nicole Berrie’s new book Body Harmony, Nourishing Plant-based Recipes for Intuitive Eating, and amongst those recipes is the Dulse Caesar Salad. Dulse, if you’re unfamiliar with it, is the vegan substitute for anchovies. It is a briny algae packed with trace minerals and antioxidants. As someone who is definitely not vegetarian, least of all vegan, I have to say that I was pleasantly surprised with this one. Dulse Caesar Salad Serves two 2 heads Romaine lettuce ½ c. Dulse Caesar dressing (recipe follows) 1 t. nutritional yeast 1 t. chopped fresh parsley Freshly cracked black pepper Rinse the Romaine and pat dry with paper towels. Wrap the leaves in a dishtowel and refrigerate until ready to use; you want them to be ice cold and crisp. Once the dressing is made, roughly chop the chilled lettuce; I like 1-inch bite-size pieces. Place the Romaine in a large salad bowl. Pour the dressing over the leaves and toss with tongs until well coated. Sprinkle with the yeast and parsley and toss again. Generously crack pepper over the salad. Serve immediately. Dulse Caesar Makes 1 ¼ cups 4 large cloves garlic ½ c. packed dulse leaves, or two large sheets toasted nori 2 T. nutritional yeast ¼ c. fresh parsley leaves 2 T. tamarior coconut aminos Juice of three lemons or ¼ c. lemon juice 1 T. Dijon mustard ½ t. sea salt, or more to taste ¼ t. ground black pepper ½ c. olive oil ¼ c. cold filtered water Freshly cracked black pepper In a food processor or blender, blend the garlic, dulse, yeast, parsley, tamari, lemon juice, mustard, salt, pepper, olive oil, and water until creamy. Season with more salt and pepper to taste. The dressing is best if it’s super peppery, in my humble opinion. It will keep in the fridge in an airtight container for up to five days. As an Amazon Associate I earn from qualifying purchases. Disclosure: I received a complimentary copy of Body Harmony, Nourishing Plant-based Recipes for Intuitive Eating from Abrams Books as a member of their Abrams Dinner Party 2021-2022. View the full article

I found a recipe for a cocktail called a Hurricane in Wine Enthusiast magazine. From what I could tell, it was non-traditional, so I decided to take their recipe, run with it, and rename it as a Southern Hurricane. Let me tell you, this thing is good! If you are frustrated with life at the moment, family, friends, or even yourself, one glass of this and you simply won’t care anymore. I think this is going to be my signature summer cocktail. You might consider doing the same. Southern Hurricane Adapted from Wine Enthusiast 2 oz. light rum 2 oz. dark rum 2 oz. pineapple rum 2 oz. passion fruit juice 1 oz. pineapple juice 2 oz. orange juice ¾ oz. fresh lime juice ½ oz. grenadine An orange slice and a cherryfor garnish Not to mention a fancy straw Combine all ingredients (except for the garnish) in a cocktail shaker with ice. Shake for 30 seconds and pour into a hurricane glass, that failing, a large brandy snifter will do. Add chipped ice and garnish, and serve. Serves 1 to 2. Frankly, I drank this myself. As an Amazon Associate I earn from qualifying purchases. View the full article

The beauty of salsa, any type, is its many uses. Not only can it be used as a dip, to be scooped up by tortilla or corn chips, but it can also be used as a condiment alongside pork or fish, as well as a tasty side salad when spooned on top of a soft lettuce leaf like Boston lettuce. Me? I could eat it with a spoon. This is really tasty, and a wonderful way to get picky kids to eat some vegetables. It’s important to thoroughly drain the corn so as not to make the dip too runny. When fresh corn becomes available in the summer, I’m going to make this again with one can of fiesta corn, and one cup of grilled corn. My guess is that it will be wonderful, and a great backyard barbecue or picnic food. Creamy Corn Salad Adapted from SouthYourMouth.com 1 c. sour cream ½ c. Duke’s mayonnaise 1 t. cumin ¼ t. chili powder ½ t. garlic powder ¼ t. fresh lime zest ½ t. kosher salt 2 c. finely shredded Jack cheese 1 c. diced red onion ½ c. chopped cilantro 2 11-oz. cans Mexicorn, well drained Drain corn very well. In a large bowl, whisk together sour cream, mayo, cumin, chili powder, garlic powder, lime zest, and salt. Add cheese, red onion, cilantro, and corn, folding until combined. Refrigerate at least two hours before serving. Serve with corn chips or tortilla chips, or any way else that you can imagine. As an Amazon Associate I earn from qualifying purchases. View the full article

I’m going to say something a bit controversial here, and I’m sure that I’m in the minority, but I like coleslaw. It’s a great picnic food, it’s wonderful with breaded shrimp, it makes a great topping for sloppy joes or barbecued beef, it’s inexpensive, fairly nutritious, no trouble to put together, and generally makes a LOT! Occasionally I’ll rummage around looking for new recipes and recently when I did I came upon this one, supposedly a clone of coleslaw from KFC. I haven’t been to KFC in more than a decade, so I honestly can’t say if this is like their coleslaw or not, but with my changes, it is very good. It also keeps in the refrigerator for 4 to 5 days, becoming more flavorful as each day passes. Be sure to give it a stir daily to keep things fresh. KFC Coleslaw Adapted from the original Coleslaw ½ Melissa’s organic cabbage, finely chopped (about 3 c.) 1 large carrot, grated 1 small Melissa’s shallot, minced Dressing: ¼ c. Duke’s mayonnaise 3 T. granulated sugar 2 T. whole milk 2 T. buttermilk 1 T. freshly squeezed lemon juice 1 T. apple cider vinegar ¼ t. salt 1/8 t. ground pepper Pinch cayenne Pinch dry mustard Rather than use a grater, the way that I like to chop cabbage is with a sharp knife. I will slice it in half from top to core, cut out the half core that remains in the slice, put the cut side down on a cutting board, and start at one end and make thin slices. Then I will chop through those slices top to bottom, bottom to top, right to left, and left to right until everything is chopped fine. I do the same thing with the shallot. After all of your vegetables are chopped (or grated as in the case of the carrot, and you might want to run a knife through it to keep everything even) place it into a medium/large bowl. Whisk the dressing ingredients thoroughly until combined. Pour over vegetables. Cover and refrigerate overnight, stirring once or twice. Stir again before serving. As an Amazon Associate I earn from qualifying purchases. View the full article