What's For Supper Tonight

Our friends The Lindsay's are coming over for Pizza Night on the Big Green Egg (BGE). I am doing Chicken Caesar Salad Pizzas on Honey Wheat Dough and Cheese Pizza's on Rosemary Dough for the kids. Blood Orange Italian Sodas topped off with some Limoncello. I really like doing pizza's with the salad on top. For the chicken caesar I marinate and grill the chicken prior with the olive oil, lemon, fennel seed marinade. Instead of sauce I coat the dough with olive oil and herbs and a small amount of parmesan, asiago and mozzarella cheese. I bake the crust in the BGE for 5 minutes. Take it out of the BGE and top it with romaine and red leaf lettuce, the sliced grilled chicken, toasted almonds and shaved parm and then a caesar dressing or dressing of your choice. They are beyond yummy!

www.recipesschmecipes.blogspot.com

We Gon' Drink Yo'Baby's Like It's Your Birthday

Since this blog is intended to only be about food, culinary experiences, food, liquor, food, recipes, food, and food obsessive behavior I still feel this post deserves a small spot since the song is about a libation. When our 2nd son was born 15 years after our 1st son the song "In Da Club" by 50 Cent was quite popular on local radio stations (we were in California at the time). Our child became addicted to Yo'Baby Stoneyfield Farms yogurt drinks. We called it Yo'Crack. Here is the song by 50 Cent.........

50 Cent - In Da Club Lyrics[50 Cent]Go, go, go, go, go, goGo, shorty It's your birthday We gon' party like it's your birthdayWe gon' sip Bacardi like it's your birthday And you know we don't give a phuck cause it's not your birthday!

Here are the Swanson's lyrics that we sang and still sing to our now 3 1/2 year old and our 1 year old everytime they drink a Yo'Baby: Go, go, go, go, go, goGo, Maxwell It's your birthday We gon' party like it's your birthday We gon' drink Yo Baby's like it's your birthday And you know we don't give a hoot cause it's not your birthday!

It has become our household Anthem.

What's For Supper Tonight

Grilled Chicken Panini's and Baby Romaine Salad w/Balsamic

Lemon, Olive Oil and Fennel Seed Marinated chicken breasts grilled outside
Garlic Rosemary Bread
Drunken Carmelized Onions
Roasted Red Peppers
Garlic/Herb light Boursin Cheese
2% Mozzarella

Assemble and put in panini press.

Not Your Average Girl Scout Campfire

Fire up the bar-b we are making s'mores.....well not really, fire up the oven we are making whole wheat s'mores cookies.

S'more appears to be a contraction of the phrase, "some more".[4] The informal nature of this term reflects the environment in which s'mores are traditionally served. Some have jokingly surmised that the name originated from people who were so busy eating the tasty treat that they did not have time to speak in complete sentences, or alternately, that their enunciation was compromised by the fact that their mouth was still full of the previously mentioned s'more.
While the origin of this popular campfire dessert is unclear, the first recorded version of the recipe can be found in the Girl Scout Handbook of 1927. (per wikipedia).

We all have to evolve, right?? Even the Girl Scouts. So yesterday when I received my February issue of Bon Appetit magazine I couldn't wait to dive into it. There it was, staring back at me on page 125......a picture of what looked like the most delectable homemade cookies....accentuated by half drunk or is it drank?? I don't know, half drank glasses of milk and crumbs littered all over the counter. WHOLE WHEAT S'MORE COOKIES.......are you serious??? Is this a joke??? Don't play with my emotions. I was ELATED to say the least. This past week I had really been craving some plain old chocolate chip cookies. I have started to experiment with whole wheat flour and whole wheat pastry flour and these cookies seem just like the ticket. Plus you get the whole grain component and the dessert component so even though you are being bad you do have SOME good. I am really excited to make these.......perhaps tonight even. I think the Girl Scouts should adopt this as their new cookie. I mean if they are going to peddle their crack every year perhaps they should add a little whole grain to it, eh?? I will let you know how they turn out. Perhaps I should get my hat out and my green sash with all my patches to pay homage to this lovely group while I prepare this upscale version of their campfire morsel, SHA RIGHT, that could be a problem since I quit the brownies and never made it to Girl Scouts........chalk it up to a bit of an attitude problem (on my part or so I was told)........go figure! So here I come, whole wheat flour, golden brown sugar, buttermilk, molasses, butter, eggs, milk chocolate chips, mini marshmallows and walnuts...............

Great Tip---No buttermilk?? In a pinch, use 1/2 cup milk soured with 1/2 tablespoon of lemon juice. Let stand at room temp 15 minutes before using.

Update on Recipes Schmecipes

I am also going to try and start posting some of my favorite recipes on Recipes Schmecipies. Do what you will........change them up to make them your own. I only want positive comments. If you make something and don't like it........I don't care.......STFU and keep it to yourself. They are my own recipes, I have made them many times, they are good and they turn out........I can't be responsible for your own operator error or your immature taste buds. Otherwise, ENJOY!
http://recipesschmecipes.blogspot.com/

The Third Eye

Artist: Albert Dubout (May 15, 1905 – 1976) was a French cartoonist, illustrator, painter, and sculptor.

These are known as the Dubout Cats. This particular illustration is called "The Third Eye".....yes it is a bunghole staring at you.

This is my favorite piece of kitchenware.

I had actually received 2 of these mugs w/saucers years ago from my Aunt Mary Lou. I think the story behind them was that her daughter had received the pair for a wedding present. Whether they did not like them or didn't use them, I don't know and I don't care because I was the lucky regift recipient of these. Thanks Mary Lou. At the time of receiving these..........I had been collecting for years this blue spatterware from Robinson and Ransbottom Pottery of Roseville OH (since I was 19 years old). I tucked these away because I loved them but they didn't go with my current dishware. March '07 I decided that I was over the blue spatterware already......I sold the whole collection on ebay in a few days and I went WHITE!!! I have so many great white pieces that I love but these are my favorites. I actually did some internet research and found a place in LA that sells Parisian Imports and they carried these same mugs. I ordered 4 more so I would have a set of 6. These are huge and are great for soups, great conversation pieces and great for entertaining. I have a whole wall of glass cabinets w/glass shelves and they light up and these look great amongst my other white pieces. Maybe some might find them offensive, but I think they are hysterical, kitschy and fun. They say "This person has an attitude problem but you love them anyway". Albert Dubout has done a whole kitchenware collection of the Dubout Cats. They are all black and white and the illustrations are really kitschy. My particular style is to have very neutral items and then just a couple of pieces that jump out and really hit you. If these don't come up and smack you in the face I don't know what does. Who knew a cats ass could be so stylish???? Meeeoooowww!!!

Date night update w/hubby last night: Rumba Revolution down in Market District. Tapas and Mojitos. It was good but could have been better. Bacon wrapped scallops, mini cubanos, chorizo flatbread, empanadas, chicken taquitos, pork & apple skewers, and a raspberry mojito.

Gluttony or Gourmand.....you decide

gluttony
noun
1. habitual eating to excess
2. eating to excess (personified as one of the deadly sins)

gour·mand

noun
Definition:
food lover: a lover of food who often eats excessively or greedily

My latest and greatest obsession is Torani syrup. I love Italian Sodas. Now I am not much of a regular soda person. I never drink a coke, sprite, or fanta, dare I say "mellow yellow" (which they still sell prevalently in the south). I drink a diet pepsi on occasion.....that is about as far as it goes. I don't like sweet drinks. I could live off of iced tea. I like fresh brewed unsweet tea with lemon and a pinch of sweet n low. Yes, I know that in labratory animals large amounts of sweet n low has shown to produce cancerous effects, you are falling on deaf ears, my argument being that since I outweigh a labratory rat by about 140 lbs I don't think 1 packet of sweet n low a day is going to kill me. Anyway, I digress. So it is really odd to me WHY I like Italian Sodas. They are pretty sweet....I mean sugary sweet not Carmen off southpark sue-weeeeet but they are sue-weeeet also. Digressing again......it is the ADD. Torani syrups are kind of hard to come by in Little Rock. No one seems to carry the fruity varietys. Ordering from the internet is actually kind of hard also because they only like to sell to distributors so your options are very limited. Our 19 year old son was in Omaha visiting vegetarian girlfriend turned meat-eater. She no longer be an herbivore. So, I call Ben on his cell phone 2 days before his flight is to leave. Giving him plenty of time to go to Cost Plus World Market to get said Torani syrups. He calls me and reads off the flavors dilligently and I give him my order. 1 strawberry, 1 raspberry, 1 caramel, 1 guava, 1 peach, 1 blood orange, 1 almond rocha, 1 sugar free almond and 1 sugar free raspberry (for a friend). Thinking these were the smaller size bottles they ended up being wine size bottles. No worries, I won't have to stock up anytime soon. He then treks off to the UPS store and has them package it up for the plane ride. He actually didn't do as much complaining as I expected either. Although both he and my husband know that when they are out and about whether here or in another state, they can expect a call from me at anytime requesting food items from various places. Deal with it. Anyway........I love these syrups. My favorites so far are 2 Tablespoons of Torani Syrup, 2 Tablespoons of fat free 1/2 & 1/2 (which is another of my latest and greatest obsessions......fat free 1/2 & 1/2 whouda thunk it???), and then mix with club soda..........it turns into a cream soda.......the raspberry and caramel are soooo good. I get on these kicks with certain culinary items and this is one of my new ones. I have a couple more and will post on those in the future. If you come across a Torani.....buy some and try it. The drink is delightful and refreshing. It is also great with the splash of lemoncello or limoncello. I guess the meaning of this post was.........when I get on an ingredient kick or find a food or drink that I am enthralled with.......I can't just buy one. In this case I bought 9 and spent $60 on syrup and then another $29 to have UPS pack it up so my son could bring it on a NWA flight from Omaha to Minneapolis to Little Rock. I will go to great lengths to get whatever food item I am interested in at the time. Dr. Phil, Why couldn't I just have bought 1 or 2 bottles like a normal person instead of 9. Gluttony or Gourmond.........you decide.

Simply One of the Greatest Inventions Ever

I LOVE this stuff. Tomato paste in a tube. Who would of thunk it??? They even do sundried tomato paste and anchovy paste. I mean, is it really rocket science?? I don't think so......who was the moron who invented canned tomato paste?? When have you ever had a recipe that called for a can of tomato paste?? My guess is NEVER. It always calls for 1 or 2 tablespoons. I guess if you are making 24 batches of something you might use a whole can. Why didn't I think of this......Kudos to tomato paste in a tube!!!!

Primates May Treat Sex as a Commodity....Now That Is What I Am Talking About!!!

I realize this is not really a food related post and I vowed to never stray from what really matters here FOOD. I could not resist this. And to my defense I believe that the monkeys pick critters off their fur and eat it........so in essence it IS a food post in a round about way.

You have to read this: http://www.msnbc.msn.com/id/22516331/

A Clean Fridge Means a Sane Mind....(perhaps Britney needs her fridge cleaned)

I had decided to clean out my ice box tonight while I was waiting for my pizza dough to rise. We are doing cheese pizzas on the BGE tonight with the kids. Steelers are playing so I am sure hubby will lose his appetite.....oh well, more for us.

Anyway.....I love cleaning out the fridge. Well not the actual ACT of cleaning it out, but I love a clean fridge. All of the shelves pearly white, the glass sparkling clean, all the condiments on one shelf, yogurt/cottage cheese on another etc. You feel so purged and wonderful when it is all done. Like a new person. Like you could conquer the world. You walk with a spring in your step, your head held steady, your chin up just a little..........chest all puffed out. It is quite concerning what you find while cleaning out your fridge. You mean I have THREE kraft light ranch dressings???? uh......who used the Tahini last??? hmmm I have a whole jar of $7.00 stonewall kitchen holiday jam left........should I keep it, should I pitch it........dilemma......hmmmm, I mean the holidays are over..........can I really eat HOLIDAY jam if the holidays are over???? I just know that the holiday police are watching.......well, I will put it back on the shelf and throw it out in April.......now I don't feel so guilty. Ok, really....how many different jars of grey poupon do we need???? In my defense, one of them actually said on the bottle it was FROM FRANCE. Okey Dokey.....who spilled the chocolate soy milk and half assed cleaned it up??? There is soy milk on the oranges. How many 1/2 sticks of butter do we need. Maybe if we slightly melt the ends of them we can reconnect them and then have a whole stick. Just looks better that way. Oh my gosh, GULP......ewe.....is that really 2 strands of my hair in the vegetable bin.......uh, good thing I am cleaning this out.

Anyway, the BGE is outside heating up. So far the only thing I have managed to make really well is the pizza. Nothing like buying a $1000 grill to cook pizza on. Made Italian salads earlier. This may sound a little odd but they are really good. Chopped romaine hearts, ground italian turkey sausage sprinkled on, dark red kidney beans, garbanzo beans, cucumber, shredded carrot, shredded parm, and a mustard herb viniagrette that I added sundried tomatoes to. Totally yummy.....it is a take on Everyday Italian from Food TV but I added some extras.

Don't Cry Over Spilled Milk but in My Case Spilled Corn

Today I am whipping up some corn chowder. I just blew part of a bag of frozen corn all over the floor. I hate it when that happens. Luckily it was a big bag from Schwans so no harm no foul. I love corn chowder and make it a variety of ways. Usually never the same way twice. Today I used frozen schwans corn, potatoes, celery, carrot, onion, olive oil, thyme, chicken stock and fat free milk and make a slurry with some corn starch to thicken it. Delicious, nutritious and very low fat. I am pretty much over putting cheese in corn chowder. I think the taste of the cheese gets lost in the soup. If I can't taste it then it aint worth the calories.......use them on a brownie or something. I am going to make some cheese/jalapeno quesadillas to go along side. I love the spinach and sundried tomato flour tortillas and I am going to layer a small amount of pepper jack and some mexican cojita cheese and roasted peppers and grill them. Mmmmm gooooood.

Last night was Date Night with the hubby......
Bonefish Grill: A fairly good meal. My food was lukewarm though and I HATE that. I love my food to be steaming HOT. Bonefish Martini (vodka, cranberry, w/splash of champagne and orange garnish), Chicken egg roll for appetizer, Grilled Shrimp and Sea Scallops with a warm mango salsa, island rice and zuchini matchstix for entree and Macademia Nut Brownie Cake w/vanilla ice cream and raspberry puree for dessert. And of course intriquing conversation with handsome man topped the whole evening.

Thank goodness for Flax Meal Smoothies everyday for lunch. This is a boring post. I can't think of anything comical to say today. I hate that! BLAH!

Boston Butt Update: Much to my dismay but not to my surprise the Boston Butt did not turn out. I don't know what went wrong. I am sure it was operator error again. Perhaps it was Alton Brown's recipe (I highly doubt it though). I will try again but I will not brine. Maybe I could call Food TV and ask Tyler Florence to come and do a Food 911 with me and my Big Green Egg. oooooooh wouldn't that be fun. Me and Tyler, Chilling on the Deck, Drinking Mojitos, wearing a low cut blouse, short shorts.......purrrrty smellin' perfume. Who's having fun now SUCKA!!!!

The BEAST has been TAMED!!!!!!!!!! At least for now.

We sparred for a bit.........finally I won. 520 searing degrees......oooh I love the glowing coals........my seasoned pizza stone (aint she a beaute).....finely stretched dough, fresh tomato sauce, fresh mozzarella, fontina, parmesan, romano and thinly sliced pepperoni. Four 9 inch beauties were created last night. They were amazing. Cooked to perfection in 4 minutes. Ever so crisp outside w/slightly chewy tenderness inside and not too thin, not too thick. Just what wet dreams are made of.......at least mine hahaha. I am soooooooo relieved I am back in control of this monster. He was making me look bad and I don't like to look bad. We are having friends over tomorrow night for PIZZA on the BGE. I will post more later. My Hubby and I are off to the Tran-Siberian Orchestra this evening. Yes, my life is rough, I know.

Things that make you go hmmmmmm

I recently have been using FAT FREE Half & Half in my coffee. Now I always thought the purpose of half & half was that it was half cream and half milk so it wasn't as bad as heavy cream. So if it is Fat Free......what is in 1/2 or the other 1/2 of this half & half??????

Tonight...............WE TANGO!!!!!!!!!!!!!! or Grill Pizza on the BGDE

So for Christmas a friend gave me the CPK (california pizza kitchen) cookbook. I spent today making pizza dough. It is currently resting in the fridge. I made a double batch so if this Guapo pulls a Garcha on my arse and sends me packing back to me Barrio I can give him the Dedo and come back packing with another pie. I will not be defeated!!!!!! I am taking the lead in this dance. Aaaaacarrrrrrummmmmbaaaaaa!!! (yes I am wearing a puffy sleeved shirt, kind of like the one on that Seinfeld episode).

Translation in Tango terminology: I made a double batch so if this Guapo (handsome green egg) pulls a Garcha (to screw one over) on my arse (ass) and sends me packing back to me Barrio (neighborhood), I can give him the Dedo (finger) and come back packing with another pie.

Just Chew Me Up and Spit Me Out You EGG BEAST

The BGE is cruel, cruel, cruel. It has chewed me up and spit me out. I feel like I have gone 7 rounds with a welter weight champion and been knocked out. After much encouragement from my husband (and the Jennings heheheh) I will trudge forth and conquer this beast. It might outweigh me but it will not outegg me (I guess we will find out). I can see it peering at me now as I write this......mocking me through my french doors out to the deck. Trying to psych me out. Sitting in its egg nest all green and shiney w/its black racing stripes. My ever so cool thinking husband tried to explain to me last night that there would be a learning curve just like anything else and I would eventually get the hang of it. Learning curve??? I hate learning curves. I just want a huge flying egg to come in the night.....drop its big suction probe from the sky........attach it to my head and electronically transfer the eggknowledge to my head so I can wake up and be a master griller....... kind of like a UFO abduction where they find you laying naked 47 miles out of town on a dirt road curled up in the fetal position and you swear you were abducted by aliens and probed anally for hours. Minus the probed anally part preferrably. Oh and minus the naked on a dirt road for hours part also.......it is a bit chilly here.

I did manage some boneless chicken breasts last night that turned out on the BGDE. This is the best marinade for chicken. I swear by it. It really imparts the chicken itself w/flavor. Just not the outside of the chicken. At least a 4 hour marinade or 8 is better but 4 works really well. I put it all in a ziploc bag and stick it in the fridge. 1/3 c. of extra virgin olive oil, 3 T lemon juice, 1 1/2 t. fennel seed toasted on stove top and then crush it inside a plastic bag, 1/2 t salt, 1/2 t pepper. You also don't need to toast the fennel that is just my anal cooking thing. This chicken is great just alone or used in BBQ chicken quesadillas (email me for the recipe if you want it). I serve it alone with risotto alot. Last night we made the chicken into sandwhiches. I loaf Ciabatta bread, spread one side w/sun dried tomato pesto, other side with light caesar dressing, sprinkle on good paremesan, arrang sliced chicken on bread, load up on shredded romaine lettuce and top w/other side of bread, serve w/sweet potato fries. YUM!

Big Green Dud or Operator Error

Quite frankly the BGE (acronym for Big Green Egg) is pissing me off. I wanted to desperately bake bread in my egg. This is what I have been waiting for. I have been hinting for a year. I love artisinal breads and brick oven pizzas. The BGE was to make all my culinary dreams come true. Now it is just pissing me off. I started at 10:00 pm last night......I had to make a "sponge" for my ciabatta bread that had to proof for 12 hours. At 10:00 am I started the rest of the bread and started the 60 minute rise and then another 90 minute rise. Then I whisk the loaves outside in the 39 degree pouring down rain and get 2 on..........they don't turn out. I think I know my problem. I whisk the other 2 out.........they burn on the bottom. )&^%_+^%#@#?":>{}!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I am all out of dough:(
I know it is "operator error" but for now I am going to blame it on the BGDE (big green dumb egg). I will spend the night regaining my composure and I will conquer this 200 lb. beast. It will not defeat me!!! Plus it is too heavy for my husband to return hehehehehehehe.

Christmas Miracles DO Happen!!!

Candy is Dandy, Wine is Fine, Liquor is Quicker but a Sherry Enema=Death

http://www.thesmokinggun.com/archive/0203052sherry1.html



So last night I decide to run an errand to the liquor store. I needed to buy Godiva White Chocolate liquor, Vanilla Vodka, and some White Wine. Now mind you, my bar area at my home looks like a professional quarters player lives here (I think they still play that game, it is a classic). Funny thing is, none of it is really for drinking. All the alcohol on my bar is for cooking. Most of you know alcohol is not cheap. Usually when you move the van lines will not take open bottles of alcohol. Much to my delight, this move they told me if there was a lid on it they would pack it. I was soooo relieved. I probably have several hundred $$$ in bottles of booze that I have only used a couple tablespoons out of for different dishes. I tried to explain to the Van Line Rep that it was for cooking and he just looked at me and winked and said "sure it is". Our friends call me the "Liquor Lady" because they know if they need a tablespoon of Bourbon or some Rum for a recipe I am just the sucker to give it to them for free so they don't have to go out and buy a whole bottle.

Side Note: I am standing at the liquor counter checking out (of course waiting to be carded because when you are kissing 40 you look forward to being carded, it is a compliment). An older woman, mid 70's, comes gimping in store with a cane huffing and puffing. She looks totally panic stricken. She comes over to my side of counter and looks up at the gentleman checking me out and shouts "YOU MOVED, OH MY GOSH, DON'T SCARE ME LIKE THAT", she was shaking and out of breath. The guy behind the counter says "I will go and get your usual". He leaves the counter and comes back with a 5th of whiskey. LOL, apparently they had recently moved their store just a couple of doors down and this lady is a regular and went to the old store and panicked when she could not get "her usual". Make note to self: Drink whiskey when I turn 70. Just like I want to be like old guy as an honorary VP in my 80's, I will also add that I want to be a regular at the liquor store and everyone will know "my usual" when I am in my 70's. My list of what I want to be when I grow up is ever growing.

Sad side note: I did not get carded this time. Not even a shifty eye glance like they were mulling it over. DAMN!

Disbursement of alcohol as follows. Vanilla Vodka=Chocolate Peppermintini's, Godiva White Chocolate Liquor=White Chocolate Egg Nog Trifle, Calvaldo's (Apple Brandy)=nut topping used in Sugar and Nut Glazed Brie, Grand Marnier=Chocolate Grand Marnier Ice Cream w/almonds.

JUMPING JEHOSAPHAT!!!!

Jumping Jehosaphat, I think I have got it!!!!!!!
The old expression was "Jumping Jehosephat." Just a polite expression of surprise. Like "Holy crap!" might be today.Historically: Jehosaphat was a wealthy king of Jerusalem. One day an army from the east march on Jerusalem to take his gold. Jehosaphat told the people not to worry that the battle would be his and Judas's on the following day. The people let out a joyous cry "Great Jumping Jehosaphat." That's the "story" anyhow. I wasn't there. :)

I love it when a light bulb goes off.......especially a food revelation. Like it was in front of your eyes all the time but you kept missing it. Thinking and thinking, going over ingredients in your pretty little empty head. Wondering how you can make it different or better or spectacular so your dinner guests are envious and feel quite inferior to your culinary capabilities (that's not nice, I know! But you would if you could too heheheheh).

Anyway, lately I have been wracking my brain trying to figure out a dessert item for an appetizer get together I am having on Sunday evening. Last year a friend gave me an Eggnog Pound Cake Mix from Williams Sonoma. On most occassions if someone gives me a food item I like to prepare it when I have them over so they can share in what they bought me. The mix was good until 2008 so I decided to save it for this Christmas. Of course, being the culinary superior being I think I am (keyword is THINK), I can't just bake off an eggnog pound cake and serve it. I have to make it into something no one has ever dreamed of. As I was exercising today it came to me like a pizza delivery guy during a football game (doesn't everyone think of food while exercising?). I am going to make a White Chocolate Tiramisu w/eggnog pound cake. Instead of Lady Fingers I am going to slice up my eggnog poundcake and use Godiva White Chocolate liquor to soak my slices and then make a white chocolate filling with marscapone, white chocolate, eggs and cream. Then I will use white chocolate shavings and perhaps put a side of balsamic strawberries for topping. Plus it will look like a Giant White Christmas Snowball sitting in my clear trifle bowl.....added bonus. Sometimes I amaze myself!!! I think I need a nap.

Date night update: Last night was date night with the hubby. http://www.capersrestaurant.com/
Goat Cheese Baguettes:
Buttered Sour Dough Baguettes topped with imported Goat Cheese and served on Baby Arugula with homemade Tomato Jam
Herb Crusted Tilapia:
A sweet Tilapia filet encrusted with a Melange of fresh herbs. Finish with your favorite sauce of a Wild Mushroom Ragout or Lemon Meuniere. Served with Cranberry and Apricot Wild Rice
White Chocolate Bread Pudding

This Little Piggy Went To The Market.....I Mean Williams Sonoma

This little piggy went to market;This little piggy stayed home;This little piggy had roast beef;And this little piggy had none;And this little piggy cried, "Wee, wee, wee!"All the way home.


Okay, so sometimes I go a bit overboard. I like to cook but I also love to go out to eat and I also love to order food items in the mail. Whoever invented dry ice is a GENIUS. Okay I stand corrected see following information:


As a natural substance, Dry Ice is not an invention, Dry Ice was discovered, however, the name was trademarked. The Dry Ice Corporation of America first trademarked the name Dry Ice in 1925.


Who knew?? Anyway....I love Kansas City Steaks.....especially the bacon cheese steakburgers preferrably the 4 oz'ers. I always have them in my freezer. I love the chicken breasts from Schwans and also always have those on hand. Caribou Coffee Fireside Blend, which I now have to order because there is NO Caribou in LR. Baker's Cinnamon Filling from King Arthur Four in Vermont (makes the BEST cinnamon rolls hands down).
Williams Sonoma has had some of the yummiest treats in their catalog for the Holidays and so my list goes: Cheddar & Bacon Gougere's (Dr. Oz would not be happy), Arancini--creamy risotto balls breaded and fried to a golden brown (this is why I eat 2 Tblsp of flax meal seed a day), assorted empanadas (a shout out to all my Latin American friends cause everyone knows I have so many), and least but not last assorted Tamales (ooooooooh Santa, I have been a baaaaaad girrrrrrrrl). Of course I am going to bake a wheel of Brie over the Holidays, eat my homemade ice cream and do some other appetizers of my choosing, but I can't help but take some help from my friends at Williams Sonoma. So I think it is very important this Holiday Season to bow your head in a moment of silence and be thankful we have Fed Ex Next Day, UPS Overnight, and of course DRY ICE. Without these wonderful modern day inventions This Little Piggy Might Actually Have To Go To The Market!!!