Taking the Humbug Out of Christmas Present Giving

At one point or another we have all either been at both the receiving and gifting ends of really bad gifts. The ones that leave us questioning our senility and that of those that we love as ettiquite demands that we all smile and politely thank our loved ones for their thoughtfulness then quickly banish the offending gift to the nether regions of our closets to be silently regifted when we find ourselves in a gift rush. I have done this a few times but before any of you get all judge judy Mr. and Mrs Pott I am sure you have as well.
 My husband is a notorious bad gifter the sad thing is the man tries so hard. He will sit and stew over each and every gift trying to tie it to the person who will be recieving the present with the full expectation that we will all understand the thought that went into that gift without him actually telling anyone (most of the time no one gets it). Take our anniversary for instance. When we got married he said that he planned on our first anniversary being had on a wonderful second honeymoon trotting around the globe, well funds have been tight as with any newly married couple so we both knew that it wasnt going to happen, however my husband being my husband decided that he would still get me around the world in a manner of speaking by  buying me cookbooks.
Now understand I love cookbooks I just dont think of them as being a romantic gift especially considering that he didnt mention his reason for getting me cookbooks. So one of the cookbooks was  Japanese translated to english and actually was bought in Japan. The second was from Thailand.  By these cookbooks he had planned on at least bringing the tastes of the countries to his wife.Super sweet idea and very romantic when you understand why.
So what is a gift that won't go wrong ? Well it depends on the person and what you know about them for instance my Aunt loves Meringues and is often happy with a tin of them.
My husband, if I make him a cheesecake I am super woman for a day.
My Dad loves anything with the word Pie at the end with the exception of mincemeat.
Gifts of food or cooking supplies are rarely a gift that is frowned upon especially when they are home made. I like to make cookie batter mix with just add liquid ingredients  and cookie cutters tied to the top. Homemade hot chocolate mix is another win especially when you combine it with a cute Hot chocolate pot of mug. Fresh scones with an assortment of teas is another Win.
Just remember when making any kind of baked goods to be mindful of allergies.
I have also given my share of bad gifts, like the tin of popcorn with peanuts that seemed like a fantastic idea minus the fact of my friend swelling up like a balloon because they were allergic to nuts. So here are some holiday gift ideas for the foodie in all of us,

Hot Chocolate mix

10-2/3 cups instant nonfat powdered Whole milk or non dairy creamer (allergy)

6 oz. jar powdered nondairy creamer 

4 cups powdered suger

2 cups unsweetened cocoa powder

1 bag mini chocolate chips

1 bag mini marshmallows

2 tbls Cinnamon  (optional)

1tsp chili powder (optional)

Combine all dry ingredients in a large ziplock bag  shake until completely combined store in jar or
in a pretty plastic gift bag. Couple with a fun holiday mug or a hot cocoa pot .   

Instructions:

For one serving, stir 3 heaping tablespoons Homemade Hot Chocolate Mix into 1 cup of hot  whole milk or water  until dissolved. I recommend hot milk because lets be honest it tastes better

Add more or less according to the size of your mug!

Tang Tea

1 cup instant iced tea (you can use plain, lemon, sweetened)
2 cups Tang instant drink
1 tablespoon of allspice or pumpkin pie spice

Combine all dry ingredients in a large ziplock bag shake until completely combined store in jar or
in a pretty plastic gift bag.

Instructions :

To make a mug: Add one heaping tablespoon of the mix to a mug of boiling water. Stir to dissolve, then drink it when it’s cool enough to stand it.

Dry Cookie mix

Take your favorite cookie batter recipe and mix all the dry ingredients together then place it in a jar with the how to instructions tie a bow around the lid and voila instant christmas gift  this works with muffins and scones as well.
be sure to include a spatula or a tea towel for the effect.

So there you go a few thoughtful gifts that won't be re-gifted this holiday season  life is better with butter Merry Christmas too all I look forward to posting more goodies as we get closer to the new year !!!!
 

Expensive Dinner for December : Fillet Mignon

OK So after polling all on this blog for a term of  three weeks (thanks to all who voted) the winner for the expensive dinner for December was Fillet Mignon on a bed of arugula and though the cynic in me suspected foul play on the side of my husband (damned Carnivore) as promised last night I made the dish for a group of close friends and as we sat around savoring each delectable tender morsel I was made aware that while fillet Mignon is literally food for kings and the rich it is truly expensive.      How expensive some might ask ? Great question so here is a breakdown of the ouch factor of the dish and while I am at it the recipe.

Ingredients.                                                                                                              Cost.

2 pounds of tenderloin                                                                                            $ 48.56 
2 pounds of Arugula                                                                                               $  3.48
2 apples  cored                                                                                                        $    .75                       1 red onion                                                                                                              $    .45
1 cup balsamic vinegar                                                                                           $ 2.59
1 cup of Red Madeira                                                                                             $ 14.00  bottle
2 tbls Granulated Sugar
1 stick butter
_________________________________________________________________________________
 Dinner for 4                                                                                        Total Cost :$ 75.48 tax incl.

Pricey I know but oh so worth it (sort of) Anyway so since there was extra Balsamic reduction left over I also made my Balsamic Marinara and tossed it over Whole wheat Pasta  there were many full bellies by the end I hope you enjoy and for all of you who feel the need to splurge here is how its done.

Balsamic Reduction

 on stove heat 1 cup balsamic vinegar and 1 cup madiera over medium high heat  add 2 tbls Sugar and wisk to prevent burning until you are left with 1/2 liquid content transfer to bowl and allow to cool

Arugula salad

1. wash arugula
2. chop onions into slivers
3. in skillet melt butter over medium heat do not allow to burn
4. add in onions and a little chopped garlic
saute until tender but still slightly crisp in the center
5. add in Arugula and allow to wither but not over cook all you
 want is to soften the leaves not fully cook them
6. plate and drizzle with Balsamic reduction set asside

Fillet Mignon

Preheat oven to 375
Cook to your taste but realize this is a delicate cut and to over cook truly is a crime
and ruins the delicatness of this portion
Salt and pepper your pan add in diced apple and brown lightly over stove in a  stove to oven pan
once all sides are browned place skillet into oven and allow to cook for 10 more or so  minutes depending on taste and temp of your oven .

You will have Left over balsamic reduction and my favorite way to use it is to make Balsamic Marinara and serve with pasta which I served as a side dish. I will be posting another poll I hope you all enjoy this everything is better with butter

 

 

Veggies, Veggies and more Veggies

The other day a friend of mine who was reading my blog commented to me on the fact that not all people are meat, sweets and or high carb lovers so I thought ok this is true but whatever I cook has to meet my carnivore husbands approval that is always difficult  considering his motto on vegetables is "I love Veggies they help my food grow up big and strong" finding something he will eat is a lot like playing a culinary Russian Roulette.
So I decided that I would risk my arm being chewed off and my body being roasted and for the sake of all you Vegetarians out there I am bucking the norm in order to make at least one vegetable dish that I hope you will all enjoy.
And if you do not find anymore blogs from me then feel free to report it to the FBI that there is a Cannibal on the loose.

Ratatouille

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons Butter, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the Butter and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
Drizzle the remaining tablespoon Butter over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.
Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

Madness, Meringues and Family

My family loves my Meringues and I do mean love. So when I was asking Both My husband and My Aunt what they would like to have as a treat their request was simple Meringues. I like Meringues as much as the next person but when it comes to my Aunt and my husband it is more of a deep love. When I make them I have to do one of two things either make extra and put it in a pip pet and set it aside for him otherwise he will be there at the bowl dipping his finger into the sweet gooey batter, Or two wait till he goes to work and make them in the quiet of an empty (well almost empty) House.
I chose the Latter yesterday now I usually just make plain meringues but yesterday I decided to make them a bit different than normal and mixed things up. I decided to flavor them with dried Cherries and almond extract once they were finished I took them to my Aunt who has the patience of a Saint (I am two weeks late on giving her these) and I had planned on bringing her the whole batch but after I ate one I felt compelled to eat another, and then I had to make sure that they were still good so after extensive taste testing ( I ate 6, or 10 I lost track ) I felt confident enough to take what was left to her which happened to be about 12 cookies. The problem with these is they are good and not that I care but they are also fat free depending on how far you differ from the original recipe but they are wonderfully light and look elegant on a plate

so here is the Recipe both original and tweaked version

Meringue Cookies (forgotten kisses)

Basic Recipe
6 egg whites, at room temperature
1 teaspoon cream of tartar
2 cup fine white sugar
1 teaspoon salt
Flavorings - Vanilla, Mint , Almond, or whatever springs your fancy

 

Candy Cane bliss

1 cup chopped peppermint candies

1 teaspoon vanilla extract

Ginger Snapps

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

 

Cherry Almondine

1 cup chopped cherries

1 teaspoon almond flavoring

Mocha
2 teaspoons instant coffee or espresso powder
1 tablespoon cocoa powder

Vanilla Rum
1 teaspoon vanilla
1 tablespoon rum or rum flavoring

Cherry Kirsch
2 tablespoons Kirschwasser

 

Heat oven to 300ºF. Beat egg whites until foamy. Add cream of tartar and beat until soft, bubbly peaks form. The peaks will still flop over; they're like bubble bath still. Turn the mixers to high and add the sugar a couple tablespoons at a time. As they get glossy, beat in the flavorings. The texture should be glossy and tacky, with peaks that stand straight up.

Pipe onto parchment-covered sheets. The parchment is essential; these will stick like crazy. Turn down oven to 200ºF Bake for about two hours then turn off the oven and let them cool. They should be completely dry with no chewiness inside depending on your oven you should also monitor the cookies they should not unless the color already was dark (mochas) turn brown in your oven they should remain white and chrisp. Adjust time and heat accordingly .

 

Brie , Butter and the Blissful Bite

Today as I sat looking out the window watching the leaves dance ac cross the yard in their own ballet and the trees whose now bare arms seemed to shiver showing that  the last hints of the Indian summer we have been seeing has fled. Last night I looked at my EBay account and saw that I have sold my first batch of scones so as I walked the aisles in the market to buy the ingredients for the scones I became aware of all the yummy food that is jumping out at you from everywhere. Has anyone else ever noticed when you are wanting to go grocery shopping without fail you are bombarded with wonderful treats. I found myself craving something ridiculously fattening and rich.  That said as I walked to the cheese aisle I found a package of brie and knew that I wanted to make a souffle. Brie and I have had a sort of love hate relationship. Without fail every time I cook with it I have been cursed that my recipes have flopped. However I will not be outdone by a mushy cheese so I grabbed the package with confidence, standing up straight , shoulders back and walked to the check out counter. My bravado started to fade halfway home I mean what was I thinking I couldn't do this I had to be insane. I had just spent ten dollars on a tiny wheel of cheese so I set my mind to at least attempt to make it. The results were superb and I have to say that even my Mother in law enjoyed it. Creamy and buttery and over all yummy it would go great with a cherry chutney for a bit of sweetness Bon appetit

Brie Souffle

 
Ingredients

 5 large egg whites at room temperature

 4 oz of Brie, cubed and rind removed (

 1 teaspoon cornstarch mixed with 2 tablespoons of water

 ¼ cup water

 dash of cream of tartar

1 cup of heavy cream

2 tbls all purpose flour

3 tbls Butter

¼ cup of white wine

 1 electric hand mixer or whisk and a hand that won’t quit

 

After preheating the oven to 350°F and generously buttering the sides of three 4″ ramekins, Or a large soufflé dish. In a double boiler with water over medium heat melt butter and stir in flour to make to rue. Add Heavy cream and brie Stir constantly until brie is completely melted. Add white wine . When the cheese is evenly melted, add the cornstarch and stir. As soon as the mixture starts to bubble, remove from heat, transfer to a plastic or glass bowl, and beat with the hand mixer on medium for 3-5 minutes or until cool. This helps maintain small fat particles evenly disbursed throughout the mixture, otherwise puddles of oil form. Once cooled, in a separate bowl, beat the egg whites and cream of tartar on high until a stiff peak forms. It’s very important the whites are at room temperature before beating. You could speed things up by putting the eggs in warm water before separating yolk from whites. Once the egg whites and cheese are evenly folded, fill the buttered ramekins. Bake in the center of the oven for 20 minutes or until golden brown. Serve warm or cold alone or with cherry chutney.

I hope you all enjoy remember Everything is better with butter .

Can I please Play Sleeping Beauty and Sleep for 200 years?

Its the week before finals at Rogers State University. A time when complexions go to hell and all of the students transform from semi-sensible adults into sleep deprived Zombies. Myself I find that I  am joining the ranks of the stressed out train wrecks when comfort and security become so desperately needed and the only hope that are able to be found is in the bliss that is food.
Now I am not talking about just any kind of food I am talking about comfort food. You know things like Macaroni & Cheese, Chocolate chip cookies and yes Chicken Noodle soup. That said for all my fellow college students who are suffering the Nightmare of finals week here is a Super easy, filling and delicious recipe that though won't make finals disappear will make them temporarily livable . My 5 cheese Mac & Cheese.



Five Cheese Macaroni and Cheese.

1     cup Cream Cheese
1     cup Grated Swiss
1/2  cup Parmesan
1     cup Cheddar
1     cup mozzarella
1     cup heavy Cream
1     tsp minced garlic
1/2  stick of butter
2    large eggs
2  cups elbow macaroni
1 cup Italian bread crumbs

Preheat oven to 375 F.
In sauce pan melt cheese, heavy cream minced garlic and 1/2 of the 1/2 of the stick of butter over medium low heat
until completely melted. Set aside with lid to keep warm.
then boil noodles till they are al dente about 10 minutes depending on your range.
drain noodles and stir remaining butter into them pour noodles into a casserole dish.
Beat eggs till completely mixed and pour egg and Cheese sauce over the noodles stir till all noodles are coated.
Sprinkle an even layer of bread crumbs over the mixture and cover with with aluminum foil and bake for 20 minutes. The bread crumbs will be toasted and the cheese will be bubbling slightly.

This dish is like walking into grandmas house on Christmas morning, its creamy , delicious and makes even the most hellish finals week seem like a bad dream.
As always Everything is better with Butter.

Challenge to readers.

Swedish Chef Muppets (Jim Henson)

If there is a recipe you would really like to see done then please post whatever it is, I will do my best to make them all at least once. If the ingredients are expensive then I will one day a month make one expensive dish and will take a poll over what you all want me to try.
If you only know the name then feel free to post the name and I will do the leg work.
I will do my best to attempt them and no matter what the results it will be my honor to give you all a great laugh at my expense and promise to laugh at myself as well.
No matter what Butter makes all Mistakes better.

The French , Butter and Boeuf Bourguignon

The French over the centuries have been one of the main dominators of the culinary world and for good reason any country that gave the world delicacies such as Creme brulee, crepes and all things that are covered in butter is a great place in my book.
So last night , after feeling in a rather french mood ( damn genetics) I decided that it was the perfect day to make Boeuf Bourguignon the recipe that one of my culinary heros Julia Childs made famous.
So there we were (my husband and I) out and about at 7pm trying to hunt down the needed ingredients to make this fantastically wonderful stew whose meat litterally melts like butter in your mouth . And yes for the fact that he was willing to go with me to the store I had no trouble enduring every joke about the french imaginable.
For instance did you know there are talks about the French changing their flag, yeah they are going to make it all white.
Or do you know why the French have so many Trees planted along their streets? SO the Germans could march in the shade. ( my husband isnt politically correct) I should have been offended considering I have french blood but as I said before he came with and carried the bags so I would have let him say almost anything.
So I get home and pull up the recipe and the moment I started browning the meat it was like being transported from claremore Oklahoma and being placed in a euphoric high of onions, garlic and yes Butter lots and lots of butter I realize that the recipe called for olive oil but butter just makes everything better so I decided to substitue for  equal parts of Butter (ok maybe a bit more than equal) and excluded the bacon when the stew was done well what am I saying?!! It was not stew, it was Boeuf Bourguignon it was nothing short of heavenly( huge appologies to my Vegetarian Friends )
So here it is Julia Childs Boeuf Bourguignon.

For the Stew

• 6 ounces bacon, solid chunk
• 1 tablespoon olive oil
• 3 lbs lean stewing beef, cut into 2-inch cubes
• 1 carrot, peeled and sliced
• 1 onion, peeled and sliced
• 1 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 2 tablespoons flour
• 3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
• 2 -3 cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)
• 1 tablespoon tomato paste
• 2 garlic cloves, mashed (you may choose to add more)
• 1 sprig thyme (or 1/2 teaspoon dred thyme)
• 1 bay leaf, preferably fresh

For the braised onions

• 18 -24 white pearl onions, peeled
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons olive oil
• 1/2 cup beef stock
• salt & fresh ground pepper
• 1 bay leaf
• 1 sprig thyme
• 2 sprigs parsley

For the Sauteed Mushrooms

• 1 lb mushroom, quartered
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

Directions:

1. 1
   First prepare the bacon: cut off the rind and reserve.
2. 2
   Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
3. 3
   Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
4. 4
   Drain and dry the lardons and rind and reserve.
5. 5
   Pre-heat the oven to 450°F.
6. 6
   Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
7. 7
   Saute the lardons for 2 to 3 minutes to brown lightly.
8. 8
   Remove to a side dish with a slotted spoon.
9. 9
   Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
10. 10
    Once browned, remove to the side plate with the bacon.
11. 11
    In the same oil/fat, saute the onion and the carrot until softened.
12. 12
    Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
13. 13
    Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
14. 14
    Set the uncovered casserole in the oven for four minutes.
15. 15
    Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
16. 16
    Now, lower the heat to 325°F and remove the casserole from the oven.
17. 17
    Add the wine and enough stock so that the meat is barely covered.
18. 18
    Add the tomato paste, garlic and herbs and the bacon rind.
19. 19
    Bring to a simmer on the top of the stove
20. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
21. The meat is done when a fork pierces it easily.
22. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
23. For the onion, if using frozen, make sure they are defrosted and drained.
24. Heat the butter and oil in a large skillet and add the onions to the skillet.
25. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
26. Pour in the stock, season to taste, add the herbs, and cover.
27. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
28. Remove the herbs and set the onions aside.
29. For the mushrooms, heat the butter and oil over high heat in a large skillet.
30. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
31. As soon as they have browned lightly, remove from heat.
32. To Finish the Stew:.
33. When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
34. Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
35. Distribute the mushrooms and onions over the meat.
36. Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
37. You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
38. If the sauce is too thick, add a few tablespoons of stock.
39. If the sauce is too thin, boil it down to reduce to the right consistency.
40. Taste for seasoning
41. Pour the sauce over the meat and vegetables.
42. If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
43. Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
44. If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
45. 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.
 
This recipe was so good even though my Carnivorous husband would have liked nothing more than if I had left out all the Vegetables it was fantastic.
I hope you all enjoy remember Everything is blissful with butter

Empress Nala and the dogs that she is forced to endure

When I first met my husband the first thing he did after our first date was to take me home to meet his family and the Royal that had deemed them worthy to live with her.
Little did I know when I walked in the door and met his parents that the one I had to sell my worthiness to date Christopher would be the Empress who sat cleaning herself while perched on a chair. Now no one owns a cat a cat owns you .
And Nala from the day I became a part of My husbands life has viewed me as yet another one of her servants placed to grant her whims. Unlike the dogs who are there for us.
Frankie our Pug follows me around when I cook hoping I will drop crumbs for him to glean from and my little white schnauzer well she is my baby whose boundless energy is a constant source of disdain for Nala who would love it if we would keep her bowl full and give her pets when she demands them alas its so Hard to train humans these days.
My first impression of Nala was here was a big Fluffy fat cat an adorable grey fluff with the biggest green eyes and a silky coat. That day when I sat down in the family room I had been there maybe 5minutes when she jumped into my arms and started cleaning my hands. Its worth noting that Nala had not approved of Christophers other Girlfriends and made that know. If you ask my husband when he knew I was "the One" it was the day that Nala gave her approval.


Empress Nala  and the Dogs
 



Me and Miracle
 



Life, Love & The Pursuit Of Butter

Life it would seem is a crazy thing where we are constantly being bustled about whether its because of work or the disaster that is the University scene. There are days that I feel the pressure more than others for instance today.  

My husband who I adore is one of the most kind, thoughtful , caring and at times the most neurotic person I know. He is also applying to grad-school the question is not when he gets in rather it is where he gets in. I think that is what drives me the craziest, not knowing where we will be or if there is a culinary school there. 

I am not worried about leaving I mean truly I can not do what I want too here. There is not a food scene beyond what is fried, frozen or guarenteed to give heart burn for the most part with a few exceptions.Example the most brilliant culinary treasure in claremore being the Belvedere  Mansion whos food is quaint, but roast duck with wine sauce is not on the menu as often as salads containing fruits depending on the season.  Now I am not against junk food I actually love it from time to time and I look forward to some of our weird little things we do here like the Universities Chili cook off where for $5.00 you could sample, vote and suffer gastrointestinal distress  from 19 different versions of chili.
Now I am not saying that all of the chilis were bad because well to be honest they weren't, as a matter of fact 8 of them were edible and of those, 5 were so fantastically divine that I was willing to overlook (almost) the other 11 that were in fact so bad that within 10 minutes of consuming them I was running to the bathroom.
However regardless of that there were 2 which I found so wonderful that I had to mention them  and their makers here Dr. Frank Grabowski whose divine polish chili that inspite of being cold I would have ate the whole darn thing even if it had come out of a freezer and I had to break it in chunks and though not as much my favorite Dr. Juliet Evusa came in a firm second place in my book at least with her African Chili (her name) that had a beautiful and refreshing hint of curry that made the tummy irritating nightmares seem to fade in its elegance. Yes imagine that me calling a chili elegant. 

I guess it comes as no surprise what I want to do. I want to cook. To me there is nothing more blissful than standing in a kitchen or so relaxing as watching butter melt. For me cooking is zen and the kitchen is my own cozy cocoon where nothing can touch me and even when something doesn't come out in the kitchen there are always do-overs I mean if you burn caramel you wash the dish and start again life never gives you these guarentees.Though my Mother in law Teases me because I can not master boxed Jello Whether making Brie Souffle, Ratatoullie, crisp air light Meringues ,(my Husband and Aunts Favorite) Creme Brulee (another one of hubbys fav.), or a batch of wonderful Cream Scones that seem like a Mommy hug on a bad day. 

 Like today, today is a cooking day a day when everything seems to suck and I know I can cook and everything will go away. I guess thats why I am starting this not just for myself but for all my friends and family who have asked me for recipes or how I made something so for all my friends here is my much coveted recipe for Cream Scones.

Cream Scones

2 cups all purpose flour
1 Tbs Baking powder
3 Tbs Sugar
1/2 tsp Salt
5  Tbs Butter
1 Cup dried fruit ( I preffer Cran/cher myself)
1 Cup Heavy Cream 

Directions.

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Then turning the dough out onto a lightly floured work surface, cutting the dough into  wedges  Bake until light golden brown and enjoy your mommy hug on a plate.

And to all my friends, I will meet you in the OMA with a batch of scones for our Food therapy .

Life is one of those complicated things and cooking is an act of love that embraces the heart

Remember just add Butter.