• Strawberry Fizz Cocktail
    Beverages,  Cocktails

    Making Simple Syrup for Summer Cocktails

    It’s the base for many cocktails – simple syrup. It has to be one of the easiest recipes ever. 1 part sugar to 1 part water, mix in a small saucepan and heat over medium heat, stirring until the sugar is dissolved, about 1 minute. Viola! Why use sugar in a cocktail? The mere definition of a “cocktail” according to Mr. Boston Official Bartender’s Guide is “spirits of any kind, sugar, water, and bitters.” Why not use regular sugar in a cocktail? You can, but it’s hard to dissolve the sugar crystals completely. It is versatile – you can make any flavor you like which will elevate your drink and…

  • Strawberry Pie
    Dessert

    Strawberry Pie

    When I think of summer I think of luscious berries that just burst with juicy sweet flavor when you bite into them. I also think of pie, and a strawberry pie is one of my favorite summer desserts. I’ve struggled with making a good fruit pie recently. I just haven’t been able to get the syrup to thicken right and usually, it ends up being a gloppy mess! I think I cracked the code with this one. Or should I say, America’s Test Kitchen helped me crack the code! This is a take on their recipe. I adapted their recipe a bit, but they helped me get the syrup just…

  • Breakfast,  Uncategorized

    The Egg Hater

    Yup, I really, really dislike eggs. I always have. Everything from the smell to the taste, there is just something that completely turns me off. Unfortunately for me, eggs for breakfast were a regular part of Sunday morning growing up. Let me tell you, those mornings were stressful until my Mom finally learned that I wasn’t being stubborn, I really didn’t like eggs! So why then a post about eggs? Well, I was looking for things to do with leftover ham after Easter and was getting tired of ham soup and ham sandwiches. My husband likes eggs and is always looking for something for breakfast that is high in protein…

  • Salad

    Southwest Chopped Salad over Grilled Romaine

    Warning! If you don’t like chopping vegetables, this recipe is not for you! I spent the better part of last week at a conference for work. It was the Produce for Better Health Consumer Connections Conference, in Scottsdale, Arizona. I’ve been to this conference 3 times and each time I come back renewed and with new ideas for both work and home. This year was no exception. It was a busy conference with very little downtime but I still came home feeling a bit renewed. Maybe it was the warm weather and sunshine, or maybe it was the company and networking or maybe the food and all those fruits and…

  • Seafood

    Fish Tacos

    Growing up we had fish every Friday.  Not just during Lent, but pretty much every Friday night was a meatless night and that usually meant fish.  Normally it was a baked white fish fillet with lemon juice, tuna soufflé or for a special treat, shrimp cocktail.   Never would fish tacos have appeared on her menu though! My Mom was a pretty creative cook and considering there were 8 of us to feed, the fact that she was able to work fish into our meals was amazing. And even more amazing that she didn’t have a lot of varieties to choose from. There just weren’t a lot of fish options available…

  • Breads

    Italian Easter Bread

    There is a tradition in my husband’s family that I love. Every year his great aunts gathered at their local church, along with other ladies in the area, and made Italian Easter Bread. These ladies make loaves and loaves of this rich bread and sell them as a fundraiser for the church. Mark’s mom always made sure that he and his brothers each got one or two loaves for their families. The Easter after we were engaged was the first time I had a taste of this bread. I’m not much of an egg lover but this rich bread has a delicious buttery and eggy flavor that I do love…