Two days ago I had the Fiddle Faddle bug; today it’s hot ham sandwiches. No, I’m not kidding. I saw something on Pinterest recently where someone made baked ham sandwiches on Hawaiian rolls for a football party and ever since then I can’t stop thinking about baking a ham sandwich. Except I don’t care for Hawaiian rolls, and […]
So I thought it was funny (not funny like haha) that the second news story on The Today Show this morning – second, of course, to the opening piece on the referee debacle from Monday’s Packer / Seahawk game – was that we are about to be faced with a global bacon shortage. Brace yourself. This summer’s drought is going to have an impact. So bacon lovers, carbonara is a great way to get your fill.
This is one of my go-to recipes and I always, ALWAYS, have all of the ingredients on hand. There was a period last spring where I probably made carbonara every ten days or so. The punks call it ‘eggs and bacon pasta.’ Everyone here loves it, and we fight over the leftovers. It’s rich, easy and filling. Although it’s rather rustic, I would absolutely serve it to company. But don’t even go here if you’re on a diet, because I guarantee you won’t be able to stop eating it, and I don’t want anyone’s carbonara-induced muffin top on my conscience. This dish is an exercise in self control. Enjoy! : )
June is Dairy Month, making it a perfect time to celebrate dairy farmers’ commitment to healthy people, healthy communities and a healthy planet! June Dairy Month, an annual tradition developed to celebrate the dairy industry and its many contributions to our society, originated in 1937. It was established to help stabilize dairy demand during periods of peak production, particularly spring, as cows head out to pasture.
Suppose your inner Martha is considering hosting a cookout this coming weekend. You’re feeling pretty good; your patio pots are planted colorfully and the lawn is greening up. The guest list is coming together in your head and it’s growing by the minute because you’re a sweetheart of a gal and it pains you deeply to leave anyone out. The forecast looks amazing. A perfect party playlist is synced up in your head, it just needs to make its way to your portable electronic device. But even though you are channeling Martha, the menu has you stumped.
Can I just keep it real for a moment and tell you that when it came to making this chicken recipe, I was the big jerk last night. First of all, grilling is not my forte. I can handle your basic burger, flank steak, and even fish … but when it comes to chicken, I’m usually an epic failure, as was the case last night. Second of all, though I fully recognize that I’m a terrible chicken griller, that didn’t stop me from chatting on the phone, updating my Facebook status and correcting math homework when all the while, dinner was morphing into a carncinogenic nightmare out on the patio.
A question posed on Sendik’s Facebook page this morning was “My favorite spring-time food is _____.” As I write this there are 12 responses; seven out of 12 respondees filled in their blanks with asparagus. My answer was “anything with grill marks.” If you like to get your grill on, here’s a great recipe for dressed up grilled sirloin, asparagus on the side.
Emmentaler is originally a cheese from Switzerland. It is sometimes known as Swiss cheese in the United States, although Swiss cheese does not always imply Emmentaler. The semi-hard cheese originally comes from the Emme valley.
I’ll just say this from the get go: today’s recipe is definitely for the kids. It got four out of five thumbs up from the DamFam last evening. Would you believe the one dissenter was the Husband? Yeah … and he normally likes everything. I gave my approval because all three punks (including No Thank You Boy) liked it and said they’d eat it again. So, it was deemed blog-worthy.
Easter dinner was so delicious, but I’m about over ham, how about you? I intentionally overshot on the poundage, wanting to have leftovers. Well, leftovers we got. Had a ham sandwich for lunch yesterday. Put slices of it on egg sandwiches this morning. Easter dinner re-run last night. And there are still a few little scraps left in the fridge … the frugal cook in me should stash them away in the freezer for omelets or soup but I’ll admit I’ve been sneaking them to the DamDog. I’m swearing off ham. Tonight we’re having a meatless entree, and this is what it is.
Attention cholesterol phobes and anyone for whom a string bikini is in her not-so-distant future, here’s your pass: you’ve been excused from this blog for the day. You’re not going to wanna buy what I’m selling here, sorry to say. But if you have room in your diet for a little naughty behavior and you’re all for thumbing your nose at the cholesterol police, then come on in, the water’s fine. : )
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