While I can say that my handwriting is nice- it's nothing distinctive and original. It's "teacher handwriting." I make sure to clearly form and connect all of my letters, and take my time (just as I remind my students). I think that's why I am so captivated by the penmanship of Betsy Dunlap, her scripts are unique, inventive, and exuding character.
2 1/2 pounds chicken wings, tips removed and cut in half at joint, rinsed and wiped dry
In a large shallow, non-reactive bowl combine the chicken, hot sauce, pepper, and salt, and toss well to combine. Cover the chicken with plastic wrap, refrigerate, and let marinate, for at least 1 hour, and up to 3 hours. In a heavy pot, heat the oil to 360 degrees F. In a large mixing bowl, combine the flour and 2 tablespoons Essence. Remove the chicken from the marinade and add to the flour 1 at a time, tossing to coat evenly. Add the chicken in 2 batches to the hot oil and cook, turning occasionally, until brown on all sides and cooked through, 6 to 8 minutes. Remove the chicken wings from the fryer with a slotted spoon and drain on paper towels. Sprinkle with the remaining Essence and serve immediately with Blue Cheese Dipping Sauce.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
Blue Cheese Dipping Sauce:
1/2 cup sour cream
1/4 cup heavy cream
8 ounces blue cheese
1 teaspoon hot red pepper sauce
1/2 teaspoon Worcestershire
1/2 teaspoon salt
Place all the ingredients in a food processor or blender and process on high speed until smooth, about 2 minutes. Pour into a decorative bowl.Enjoy with friends!
So now my question is....do any of YOU have long lost celebrity relatives? I'm curious to know! And even more of a challenge: can anyone connect their lineage to one of these 4?
I concur. Check out my previous shout out...
This is extremely exciting for all of us budget-conscious foodies, who would to dine at these fine dining establishments, had we the petty cash to do so. Taking advantage of this opportunity, five of my friends and I ate at the Barking Frog, at Willows Lodge in Woodinville (home of Seattle area wine country). The food was amazing, delicious...everything I hoped it would be, and more! We even managed to order a few glasses of wine and still wrap up the evening in under $50 per person!
Not sure if other cities have similar offerings, but if you happen to frequent our lovely city in March or November, definitely take advantage if you have the appetite!
He argued that in Greece, Easter dinner is the norm - sans our added commercial elements of Easter egg hunts, bunnies, and pastel colors. This entire discussion was prompted by me trying to organize a gathering of friends for an Easter celebration, which in turn led to the discussion of which is better - Easter brunch or dinner? I am now curious to hear what others consider "the norm," for this holiday - if there is in fact a norm.
Long story short, I conceded and my friends and I are now planning what to bring for our "Cathodox" Easter dinner (a combination of Catholic and Greek Orthodox which sums up the majority of our friends). Though I still side with brunch being better, I've decided to bring an arrangement similar to this, so at least my Easter traditions will be represented - pale pink and bunnies all the way!
But there is something to be said about the fluid and aesthetically pleasing nature of spiral staircases - they always prove to be a captivating piece of architectural design. I liked the vantage point in this print, and the contrast of the white walls to the black trim.
My great-parents house. In this picture is my grandma, my great-grandma, my mom (the baby) and two of her brothers.
My grandpa hugging Uncle Pat and Uncle Tom.
A romantic picnic (taken on one of my grandparents first dates).
P.S. In case you're keeping track...a little more than 2 months left until the Sex & the City movie debuts! Woot Woot!
Skeleton keys are intriguing because of their distinct uniqueness. One is never quite like another. As goes for skeleton key inspired pendants, crftyscrapper has turned an affinity for skeleton keys into innovative jewelry.
Still excited my the novelty of my new apartment, I find myself searching for unnecessary accessories to add to it's newness. I'm enjoying the splash of green color these wheatgrass buckets add to this kitchen. I've never been known to have a green thumb, but supposedly wheatgrass is no-fail easy to grow. Bright light, moisture, and enough potting soil to put down roots—that's it. According to the experts, a 1-lb package of winter wheat (at health-food stores for about $3) yields an healthy plot of grass.Good luck with that green thumb!
Servings: Makes 6 first-course servings.
2 cups cauliflower florets
Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.
Market tip: Sharp white cheddar is a great substitute for the Irish cheddar.
Scoop ice cream into a pint glass, and pour in enough stout to fill it. One pint of ice cream and one 12-ounce bottle of beer will yield 2 servings.
Asparagus-Ricotta Tart with Comte Cheese
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 egg, beaten to blend
1 pound slender asparagus spears, trimmed
1/2 cup whole-milk ricotta cheese
4 teaspoons extra-virgin olive oil, divided
1/8 teaspoon salt
1 1/2 ounces thinly sliced soppressata or other salami, cut into 1/2-inch pieces
2/3 cup grated Comté cheese (about 3 ounces), divided
Preheat oven to 400°F. Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling.
Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt; process until thick puree forms. Transfer to bowl; stir in salami and 1/3 cup Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.
Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.
Market Tip: Comté cheese is a semifirm, Gruyère-style cow's-milk cheese. It is available at some supermarkets, cheese shops, and specialty foods stores.