See it wiggle, see it jiggle. Sorry now the song is stuck in your head too. It’s most definitely in mine. There are worse things I suppose. Anytime I think about gelatin molds I think of my Grandma. She always prepared a festive mold for just about erry holiday you can think of. Think layers upon layers of elaborate molds. I was always fascinated by them. It almost seemed ashamed to dive into them and mess them up. I said almost, because you know I totally dived in.
I think I may have mentioned a time or two before around my little corner of the world wide web here that I am indeed a whiskey girl. I made really good friends with Jim and Jack in college. I tried really hard to be a beer girl but it never stuck. Okay okay I really didn’t try all that hard, I could never get past the first few sips. I am a beer quitter. There I said it. Who knows, maybe one day a beer will come along and knock me off my feet but until then gimme a whiskey.
I’m going to go ahead and admit that Ramen Noodles were a staple of my college diet, and when I say staple I mean I ate it MULTIPLE times a week. What can I say besides I was a poor college student and they were dirt cheap (still are) and filled me up. These days I still love Ramen Noodles but I gussy them up before grabbing my chop sticks. I still buy the cheap-o deluxe noodles, you know the ones that you can actually buy by the case at the big box stores, or you can even pick up at the dollar store for 5 packs for $1. Those. You know the ones.
I’m just going to put it out there, we eat a lot of chicken. A LOT. Variety is key when you eat a lot of one particular thing. Right? I mean if I ate the same chicken dish erry night I’m pretty dang sure I’d get tired of it on oh say the fourth or fifth night guaranteed. I’d probably even start contemplating vegetarianism. Just until I came up with a new way to eat chicken, let’s be honest. While vegetarianism is awesome for some, it just isn’t for me. Just like you shouldn’t sign me up for cardio.
Are you a fan of dessert? Are you shaking your head or saying duh right now? I know I am. Well if you’ve got a sickly sweet tooth like me, I think you’re going to like The Dessert Inspired flavors line of yogurt from Muller. It features creamy, signature Müller yogurt on top of a layer of fruit or caramel and are served with delicious crunchy goodies on the side. Sounds good yeah? They’re not just a pretty tasty face either. Oh no, the new yogurts also provide a good source of protein and calcium. What to know what else? Want to know what they DON’T contain … NO high fructose corn syrup (HFCS), no artificial sweeteners, flavors or preservatives. Their yogurt is even made with milk from cows that are not treated with hormones like rBST. Booyah.
Disclaimer: I have received information, product and materials from Breyers, as part of the Mom It Forward Blogger Network. The opinions stated are my own. This is a sponsored post.
I have to admit while I consume copious amounts of gelato during the summer months, I eat it all the year long. I mean it’s creamy and dreamy so there’s really no reason to limit it’s consumption to the warm weather months yeah? It’s the perfect afternoon pick me up or the ending (or beginning, what you haven’t ever dessert first?) to any meal. Especially an impromptu meal where you haven’t had time to prepare anything.
Sometimes a girl just needs a getaway. Last month Susan and I decided to take a spontaneous carb filled mid week mini getaway to the Carolina coast. We had no specific destination in mind other than the coast. Spontaneity. It’s a good thing. Well unless we didn’t find a room then it wouldn’t have been a good thing as we would have been sleeping in the car (there are worse things). We started towards Wilmington where we stopped for lunch and something sweet. Well a whole lot of sweet.
Last month we packed up the bikes and traveled to Frisco North Carolina in The Outer Banks (OBX) to camp by the sea. Those of you who know me know I’m NOT a camper. I was only convinced to go camping because A. The campground was located at the ocean (specifically The Outer Banks which I adore), B. There would be a cabin with air conditioning and electricity. I would still be roughing it as the cabins didn’t have any running water, read NO bathroom, which I didn’t find out until after the reservations were made, ehem.
This weekend we’re packing up the bikes and heading back to VIR to experience the Biscuitville 125 NASCAR K&N Pro Series. I’m getting to be quite the regular at VIR. Pretty soon they might even start recognizing my sparkly helmet and motorcycle at the entrance gates ; ) The past two events we’ve been to have been insanely fun for our whole family. We’re equally excited to see the next generation of NASCAR stars shift and drift around the track this weekend.
Earlier this year, Susan and I traveled just outside of Houston Texas to book a new location for our food conference MIXED. We visited The Woodlands Resort & Conference Center last year and loved it so much that we knew it would be a great location for our conference, we just needed to iron out the details. What better way than to do that with a little girls trip that included a side stop at The Houston Rodeo (you know I love those boys, boots, buckles and bulls). If you follow us on Instagram you saw all the amazing FOOD and fun we had, and we didn’t even get into any trouble. Nope. Not us.
Despite being named after the beautiful Italian city of Florence, these cookies (sometimes referred to as biscuits) did not originate from Italy. We can thank the French for these lovely wafer thin delights that I can’t stop eating. Honest Cooking has a wonderful history lesson on these beauties if you’re into that such thing. I happen to be into almonds and cookies so I’m into them for those very important reasons, but I’ll thank the French and the city of Florence both just to be on the safe side.
I’m going to go ahead and tell you straight away that I am OBSESSED with this pasta dish. It’s pretty much brilliance on a plate. I wish I could take credit for it but it’s not mine, it’s from the ridiculously gorgeous and talented Nigella Lawson. When I saw this particular recipe floating around online I was intrigued immediately. There was no book marking it for later, I made it RIGHT THEN. It’s super simple to prepare and the flavor factor is off the charts. Even the most novice of cooks could make this so is there absolutely no excuses for anyone regardless of their cooking level not to try this. Well unless you’re allergic to a particular ingredient in here and then well it’s okay to take a pass.
Back in May I had the opportunity to visit VIR (Virginia International Raceway) for the first time to see the Motorcycle Road Racing Series. It was an amazing experience and I’m thrilled to get the opportunity to return next weekend as VIRginia International Raceway Prepares for Season’s Biggest, Fastest Race Welcoming Back The TUDOR United SportsCar Championship Aug. 21-23!
I know what you’re thinking … Another social media outlet? Well I hate to break the news but there will always be a “new” social media outlet. It’s up to us, however, to decide which ones are worth our time investment. I’ve come across a new to me website called Yummly. Since you’re here vising my FOOD and travel blog I think it’s a safe bet that you like to EAT as much as I do. Yummly is a FREE website with nothing but recipes that acts as your virtual recipe box. Did I mention this a FREE service that’s incredibly easy to use? You can add as many recipes as you like (you know all the ones from my site yeah?) You can even go as far as to save and categorize the recipes you’ve saved to your recipe box. You can also discover recipes that are in the feed and can browse popular categories. Ready to set up a profile and get to YUMMING? Yeah you are.
When it comes to frosting I am of the opinion that buttercream is best. There I said it and I’m sticking to it. Sorry, not sorry and all that jazz. Butter. Cream. I mean what is there NOT to love about that? Well maybe all the calories but sometimes a girl has to splurge on something besides shoes. I’ve said it many times but I exercise so I can eat. Period. Sadly I’m not one of those people that are blessed (yes you are BLESSED) with a fabulous metabolism and can eat e’vrything without having to even think about a treadmill. I eat e’vrything and then I MUST treadmill. Period. It’s a trade off I’m willing to make because again I like food. All the food, which is a good thing considering cooking is my job.
I have an obsession love affair with seafood. In my dream world I would live in a small cottage on the beach, wear maxi skirts, tank tops with flip flops and eat seafood ‘evry day. Fresh off the boat. I might even decide that deep see fishing was for me. Or not, because those boats are a rocking and not stopping. But that fresh seafood. Most definitely. High a top of my seafood list is Crab. Have I ever told you that I am a crab cracking queen? It’s a self appointed title and all, but I can crack open crab legs like no one’s business. It’s a special talent, my parents are very proud. I’m totally down with for any crab cracking contest so hit me up. I’m serious.
You all know how much I adore panna cotta (just do a quick search with the words panna cotta in the search box above and you’ll find a plethora of flavors). It’s a super simple dessert that will literally only take you 10 minutes of “working” time. The rest of the time your refrigerator does the work. That’s what I call winning. Why do I love it so? Because you can take the classic vanilla panna cotta recipe and by simply adding additional seasonal flavors it changes the whole scrumptious shebang. Making it perfect the perfect year round dessert. These gorgeous jars of vanilla bean panna cotta are topped off with fresh blueberries and a finger licking organic Blueberry Balsamic Sauce from Robert Rothschild Farm. It lends just the right amount of sweet and tart to the creamy vanilla base. Winning again.
My birthday falls in the month of July (I was an early firecracker as my Mom likes to say still to this very day, and I gotta admit, the description still fits). I’m one of those people that really digs birthdays and tend to celebrate it for at least a week if not more. Doesn’t everyone? I also really dig chocolate and COFFEE so it was only natural that I made a celebration worthy cake that would make chocoholics and caffeine addicts rejoice right along with me. I am super duper pleased with how this one turned out. So much so it might become my yearly birthday cake tradition. If it didn’t take a hot minute to pull together it might be my every time I’m craving a chocolate cake recipe but this one is firmly in the special occasion category.
While this may look like mayonnaise, Aioli isn’t mayonnaise. What’s the difference you ask? Mayonnaise is basically an emulsion of bland neutral flavored oils (think canola), egg yolks, vinegar and/or lemon juice. Aioli, on the other hand, hails from the southern French region of Provence, and traditionally begins by using a mortar and pestle to bash cloves of garlic into a paste. Once you’ve got yourself a nice chunk of garlic paste, it’s then blended together with egg yolks, lemon juice and olive oil (for a more robust flavor). It magically thickens and transforms right before your eyes and Boom you’ve got Aioli! What do you do with this new spreadable edible goodness? While I think it’s great spread on sandwiches like it’s cousin mayo, try serving your Aioli as a dip for crudité (fancy for vegetable tray) or as an accoutrement to shellfish (hello crab cakes).
These are pretty much my version of homemade Shake and Bake pork chops in grown up form. I would seriously get excited for shake and bake night growing up. There is something oddly exciting about shaking things up in a gallon zip top bag. Who knew? Well that’s unless you got too into it and the bag burst and then you were on clean up duty. Sigh. Maybe I was the only one?