Father's Day Feast

For Father's day this year we invited some talented caterers over to work their magic!  Actually,  my son and his beautiful girlfriend showed up, once again, with a feast for the father's.   Most of the prep work was done, all I had to do was provide an appetizer and make a salad!  How nice!

They prepared a Hawaiian theme barbecue with marinated and grilled skewered shrimp, grilled sweet potato fries and grilled juicy pineapple.  Children can be such a blessing and these two, although not children, are  truly a gift.  Everything was delicious!   To complete the day and the Hawaiian theme, simple ice cream cones!   More new flavors!   A butter yellow colored Persian  ice cream with  floral rosewater, a hint of earthy saffron and pistachios!  Then a Hawaiian rocky road, dedicated to my husband's father who passed over 25 years ago.  It was always his favorite!   He would have loved his grandson's ice cream making ability!  I know my dad did!

My contribution to the menu was garden salad made with more spinach from my garden, and a new edition to my line of homemade salad dressings.  Apricot Ginger.  I'll post the recipe tomorrow.

Thanks, again, to Jeremy and Leilani for being such gracious, creative and talented human beings, who selflessly honored their dad and grandfather with their Father's Day Feast and just their presence!  I Love you!

And I especially love my husband who is the greatest hubby and father, and my dad (above) who has always been there for me.  I appreciate you, both!

The Colors and Flavors of Fall

This is my favorite time of year.  It's a time to harvest and "close the book" in my garden.  The weather has been holding steady with 70ish temperatures, barely any wind and the trees are making a brilliant spectacle of themselves.  It's their time to shine and they don't disappoint in these parts of the woods.  The sky is a deep blue almost every day with a spattering of clouds and the clean crisp air compliments my walking routine.

My inspirational view while walking

With the Fall comes a variety of flavors, too.  By this time I should have made pumpkin bread, pancakes, soups and maybe some stews.  But, my kitchen has been severely lacking of any signs of creativity and those great Fall flavors.  Yes, still on the "eating plan" and I have lost about 18 lbs.  Hooray!  On the other hand I feel sorry for my hubby having been deprived of some of the nice meals he's grown accustomed to over the years.  Fear not, it won't be forever.  It just seems that way!

Fresh pumpkin gnocchi with sage butter

pumpkin ginger pie bars!

If you're looking for a few pumpkin ideas, look no further.  These are the "best" of last year, same time!  Pumpkin gnocchi and a pumpkin ginger pie bar recipe for you to make and enjoy.  Let me know how they turn out!  I know, I'm itching to try them once more, SOON!

Pizza - Packer or Steeler - Which Slice Wins

Tomorrow is kickoff day.  Have you decided what to bring to the party?  Or maybe you're hosting the party and you need more ideas.  Well, I'm here to help you.

These appetizers allow you to be a part of the celebration.  You can free up some time by making these ahead.  You won't feel like you're "banished" to the kitchen or being punished.

The first idea is for the people who are always watching their weight.  The ones who will only graze.   No guilt with these appetizers.  All you need is a head of cauliflower, cookie sheet or roasting pan, some olive oil, salt and pepper.  Set the oven to 400 degrees.  Cut the cauliflower into flowerets or bite size chunks, layer on the pan with salt and pepper, a drizzle of olive oil and roast for about 35 minutes turning halfway through the process.

Meanwhile I adapted this honey mustard dipping sauce from the book, French Women Don't Get Fat.  Interesting book!

Dip Ingredients:
1/2 c mayonnaise
1/4 c Dijon type mustard
1 T honey
salt and pepper

Mix these in a bowl, cover and refrigerate for the game.  Serve with your cauliflower or any other vegetable you may want to roast.  Note:  You may want to double the recipe for a group or to use later on sliders or sandwiches.  Great flavor!

Roasted cauliflower with honey mustard dipping sauce

Now the other item I made yesterday for my tester (hubby) was an old standby.  You cannot lose making pizza.  Doesn't everyone love pizza?   This one is for the culinary challenged audience because I used a store bought crust (Boboli).  I have to say these dough disks are great especially if you're a working woman.  I have made my own crust and enjoy working with the dough and love the aroma of pizza dough baking in the oven but for this, boboli.

You'll probably have guests or friends rooting for their team and more than likely it won't be the same one.  For my pizza I went with a split personality effect.  One side I brushed with olive oil, the other with tomato sauce.  The packer side was garnished with  garlic, caramelized onions, green spinach (green colored jerseys), fresh chopped basil and topped with goat cheese.  Thus the French influence of the upper Wisconsin area.

Green or black condiments

The steeler side of the pizza was more traditional  with garlic, onion, black olives (black colored jerseys) and topped with mozzarella.  You could even add football shaped pepperoni pieces, but I'm not too fond of meat on my pizza!  Sorry!

And the winner, in my opinion, was the Packer pizza side.  The caramelized onion and goat cheese managed to push it over the goal.  Enjoy and try these ideas.  You won't be sorry.

Are you Ready for some Football?

Maybe, I've finally gone mad or maybe it's my way of "yielding" to what's on most people's mind this time of year.  Superbowl!   I just don't get it.  Never have, and probably never will.  But, since food plays a huge part of this celebration I will submit only for this reason.

In my high school years I was the one who went to the games for the "social" aspect, only.  I went for my girlfriends, but truthfully, to be "on the prowl" for great guys.  How shallow, right?  Not to mention the parties after the game!

So, this year I decided to make the best of it.  I won't be watching the game but I'll do what I do best, cook for it.  In order to do so, research had to be done.   I know zero  about football teams!  I needed some incentive.  After studying the facts about the cities of Pittsburgh and Green Bay I came to the conclusion I would root for the Packers.  Why?  Because the city in Wisconsin has a French beginning to it.  I learned that a French explorer from Quebec area sailed down the Ottawa River and  through the waterway systems and ended up in the Green Bay area.  At the time the Winnebago (Indian tribe) people welcomed this explorer and subsequently "paved " the way for more French to settle there.  Yes, as some of you know, I am part French.

Another reason I found which  would hopefully catapult my excitement for the game is that Vince Lombardi in the 1960's coached this team to greatness.  He was quite the leader as I've read several books about his inspirational ways.  And besides, he was Italian, and I do love most things Italian.

So, forgive me you Steelers fans, but my team will be the Packers, for all the wrong reasons!


1)  Isn't Wisconsin know for its cheese?  Cheese is a staple during Superbowl!

2)  The French connection (my ancestors)

3)  Vince Lombardi (He's Italian)

So, during this week I'll prepare food you can make for the big game, starting tomorrow with a Dreamsicle Cocktail!