Friday, May 2, 2008

Cinco De Mayo

~Per Wikipedia Cinco de Mayo= (Spanish for "5th of May") is primarily a regional and not an obligatory federal holiday in Mexico. The holiday commemorates an initial victory of Mexican forces led by General Ignacio Zaragoza Seguín over French forces in the Battle of Puebla on May 5, 1862. The date is observed in the United States and other locations around the world as a celebration of Mexican heritage and pride.

A common misconception in the United States is that Cinco de Mayo is Mexico's Independence Day; Mexico's Independence Day is actually September 16 (dieciséis de septiembre in Spanish), which is the most important national patriotic holiday in.

Per Urban Dictionary Cinco De Mayo= A beer-fest that occurs on May 5 of the year, with lots of tequila and margaritas.

This year I am going with the Urban Dictionary version of Cinco De Mayo. The last couple of days I have been planning a part-hay for my husband's management team. There will be 19 of us drinking Cherry Blossom Sling Margaritas.

We will be feasting on homemade salsa, chili con carne con queso (emeril's recipe), black and pinto beans simmered in corona with peppers (my recipe), chicken and cheese quesadillas cooked on the BGE, churros dipped in mexican caramel fondue, pineapple dipped in mexican hot chocolate fondue, and fruit salsa with cinnamon sugar tortilla chips, of course pitchers of cherry blossom sling margaritas and arnold palmer's.

I have been taking pictures and will post when this part-hay comes to an end.


Wednesday, April 30, 2008

It is 10:44 PM.....Do You Know Where Your Fingers Are??

My fingers have been in this jar of peanut butter before trotting off to bed. Not real hygenic I know........but OH SOOOOO GOOOOOOD. Perhaps I should have used a spoon but it honestly DOES taste better when you dip your finger.

*yawn*...the new Bon Appetit awaits me with a Lattice Top Sour Cherry Pie on the cover.......I know what I am dreaming about tonight.

Tuesday, April 29, 2008

71 Bean Dulce de Leche Heath Bar C-R-U-N-C-H-A Buncha Cream

Starbucks Pikes Place Roast 71 beans steeping in vanilla custard base

Hey Mr. Heath Bar....why don't you stop over *wink* and see me sometime *coo coo* purrrrrrrrrr

Have your Ooompa Loompa beat the FRIGGIN BEEJEEZUS out the heath bars.....if you don't have an oompa loompa you must get one pronto beotch!

Since heath bars have been beaten into submission by oompa loompa, they pour into the churning cream base quite nicely. The oompa loompa can get a bit lippy at times but I guess that is to be expected.

Now dollop globs of Dulce de Leche (homemade of course) all over your churned ice cream and swirl with a spatula.

Shake over more submissive heath bars and put in the deep freeze for a long winters nap or until hard.

Monday, April 28, 2008

Mexican Hotcha Hot Chocolate Ice Cream With Mallows

Mexican Hot Chocolate: Is a rich beverage is made with unsweetened chocolate, milk, heavy cream sugar, cinnamon, eggs, and pure vanilla extract.

You know, everytime I open up a bar of Ghirardelli, I always feel like Charlie opening up his Wonka Bar looking for the Golden Ticket....perhaps it is because they are all wrapped in a mesmerizing gold foil. Then I am snapped back to reality and realize the jig is up and there ain't no damn Wonka World.

Everyone needs a jar of instant espresso (not expresso) in their cupboard. I add it to EVERYTHING that has a chocolate base. If you use just a teaspoon or 2 it doesn't impart any coffee flavoring, it just adds a depthness to your chocolate. This vietnamese cinnamon is the is sooo pungent and intoxicating that I could wear it as perfume.

Uh, yes, pardon me, but I do believe those are my fingerprints in the chocolate custard ice cream base. If you look at it from the side it could pass for a bear paw print. Yeah, that's the ticket!!!

This is the Marsh I used for the Mallows

Ooompa Doompa Doompity Doo I've got another puzzle for you.....what do you get when you guzzle down SWEETS, eating as much as an elephant EATS (that's all I can remember)

Chocolate Custard Base churning

Into the deep freeze for a long winters nap or until hard.