The three year old little girl I nanny had a sea creature birthday party so I made her a Jello Jiggler treat. It took me awhile to think of edible things I could use for the treat but was happy with the results. It's a little busier than I would have liked but I know how much she would appreciate the gummy fish addition.
Savor The Flavor
Psalm 34:8 Taste and see that the LORD is good; blessed is the man who takes refuge in him.
Friday, October 13, 2023
Fruit and Jello Jiggler Sea Creation
The three year old little girl I nanny had a sea creature birthday party so I made her a Jello Jiggler treat. It took me awhile to think of edible things I could use for the treat but was happy with the results. It's a little busier than I would have liked but I know how much she would appreciate the gummy fish addition.
Wednesday, September 27, 2023
Olive Dip aka Botox Dip
Ingredients
Directions
Saturday, February 11, 2023
Homemade Caesar Salad Dressing
This delicious homemade salad dressing is from a recipe I got from my sister Miriam. It's a keepere!
Ingredients
3 cloves garlic, minced
3/4 cup mayonnaise
3 tsp. anchovy paste
1/4 cup grated Parmesan
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1 tbsp. lemon juice, or more to taste
salt and pepper to taste
Directions
Mix all ingredients in a bowl. Refrigerate until ready to use, best overnight. I sometimes add a bit of half n half to thin down the dressing.
Tuesday, November 8, 2022
Pretty Pink Pig Pumpkin
This year for Halloween the little girl I nanny was dressing up as a cow and her parents and dog got in on the fun by dressing as a farmer, sheep, and pig. I decided to make a pig pumpkin to go along with the theme. I used little styrofoam balls that I cut flat on 2 ends of balls for the feet and nose.
Sunday, October 30, 2022
Brisket of Love
Ingredients
Directions
Friday, April 2, 2021
French Canadian Split Pea Soup
With Easter coming upon us, it's always nice to have a good split pea soup recipe on hand to make use of that left over Easter ham. This is a recipe shared with me by my sister Gina with a few changes. I've tried a number of different recipes over the years but this is my favorite. I think I especially like it because it isn't quite as thick as some I've tried in the past, and the flavor is delicious. Enjoy!
Ingredients
Directions
Friday, January 8, 2021
New England Clam Chowder
- Yield
- Makes 8 (first-course) or 4 (main-course) servings
Ingredients
- 3 8-ounce bottles clam juice
- 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
- 2 tablespoons (1/4 stick) butter
- 3 slices bacon, finely chopped
- 2 cups chopped onions
- 1 1/4 cups chopped celery with leaves (about 2 large stalks)
- 2 garlic cloves, chopped
- 1 bay leaf
- 1/4 cup all purpose flour
- 6 6 1/2-ounce cans chopped clams, drained, juices reserved
- 1 1/4 cups half and half
- 1 teaspoon hot pepper sauce
Preparation
- Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
- Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)