To be quite honest, I was a little leery when Molly over at POM Wonderful sent me an email offering to send me free bottles of their pomegranate juice to try with no strings attached. Hey, I’m all about free stuff. Free is my favorite color and flavor, and it always seems to fit perfectly. BUT (and this is a BIG BUT), I was a little afraid of pomegranate juice. Would I like it?
My daughter, Heather, has been nagging me to try pomegranate juice. She’s all about healthy. She insisted that pomegranate juice was the Dr. Pepper of juices. (So misunderstood) Besides, it’s loaded with antioxidants. It’s good for your heart and prostate and even improves erectile function. (No comment) With all that in mind (and since it was free), I agreed to try the samples. Even though it was “no strings attached”, I decided that I would blog about my findings, regardless of whether I liked the stuff or not. Shortly afterwards I received a package of eight 8 oz double-bubble shaped bottles full of a very dark red juice… (more…)
Mrs. Darth Vader over at The Scattered Mind of a Tattooed Minivan Mom
has finally decided to clean out her blogging post closet and slap a bunch of people around with some blogging awards. Apparently, she’s been holding onto these things for centuries months weeks
a while, and just now
she has gotten around to posting about them. And of course, she dumped one on me
awarded me with one.
For some reason she has decided that I deserve Captain Dumbass’s This Blog’s Got Booty award. The award looks like a pirate’s flag, all black with a big old skull and crossbones. A perfect fit for a gay man, NOT! (more…)
Heather made a delicious and low-fat Boston Cream Pie the other day. She took the recipe out of the Oct/Nov 2008 issue of Taste of Home Healthy Cooking.
It’s a wonderfully dense and slightly springy cake with a thicker than pudding or custard filling with an icing that is made from powdered sugar and cocoa.
It’s slightly different from traditional boston cream pies but yummy none-the-less. It was submitted to the magazine by Nancy Zimmerman from Cape May Court House, NJ. I can’t link to the recipe on Taste of Home’s website because you have to be a “member” to see the recipes. Since it’s not an original Heather recipe, I am not posting the ingredients. But the mag is on sale at your local newstand or just go to
and become a member.
A little blurry but I’ll get better with the camera.
Unfortunately, our bowls are the same color of the stew!
Tonight Heather treated me to her personal variation on Chicken and Dumplings that I’ll call Spicy Chicken Stew with Peppered Dumplings. The stew she made up as she went along and the dumplings are simply a standard dumpling recipe with the addition of parsley and cracked black pepper. The stew is both creamy and chunky with just a touch of heat that is complemented by the peppered dumplings. While most dumpling recipes use shortening, this one calls for butter providing a richer tasting dumpling. (more…)
Not the real meal. (Still no digital camera.) My meal looked even better!
The Weber Colonial Diner in Audubon, NJ has been closed due to a fire for so long that I couldn’t even find the date of the fire when I googled for it, so I was very excited to see it reopen last week as The Legacy Diner Restaurant. All week long I have driven past it to and from work and the parking lot has been jammed full of cars, so I decided to stop by for a Saturday morning breakfast. (more…)
Grilled Vegetable Lasagne
(not the one Heather made cause I don’t have a digital camera)
Today Heather made a grilled vegetable lasagna for dinner. I knew this was coming because she had me grill a bunch of veggies last night for her to use in this recipe. I don’t have the exact recipe but it was so awesome that I had to write about what I do know.
She started out with whole wheat lasagna. Then she made a chunky tomato sauce from tomato’s out of her friend’s garden. She then put together a filling of ricotta cheese, soft tofu, and sweet basil pesto. The grilled veggies were eggplant, zucchini, green and yellow peppers, red onion, asparagus, and corn cut from grilled corn on the cob. (more…)
I love comfort food. Who can’t resist home-made mac and cheese, creamy mashed potatoes, chicken pot pies, and meatloaf. So when Heather surprised me with meatloaf for dinner tonight, I was very excited. And meatloaf from Heather is not your ordinary, every-day meatloaf. Heather is always trying new variations of tastes and textures. Today was no exception. Today we had Mediterranean meatloaf. (more…)
No-Bake Chocolate Peanut Butter Dream Bar
made with Melted Lindt Chocolate Truffles
My daughter loves to cook and bake, especially bake. She loves to create her own recipes or take an existing one and “tweak” it to her liking. I’ve
been the lucky recipient of many of her culinary adventures from amazing soups to guacamole to delectable pastries. Tonight she treated me to a delicious desert bar that actually requires no baking whatever and has my three favorite ingredients: Chocolate, Peanut Butter, and Graham crackers. And although it won’t help me with my diet, it was yummy-licious
It really is unfair to mention the wonderful Sangria I make without offering the recipe. Every time I make this Sangria, it goes in a flash and guest are crying for more. So make plenty, but make sure you let it marinate a day or two before you drink it. (This is a must do.) This recipe is designed for a large party but is easily cut in half for smaller groups.
2 – 750 ml bottles of Cold Duck
1 – 64 oz carton of Fruit Punch
1 – 2 ltr bottle of Giner Ale
2 – cups (appx 500 ml) of Mango Rum
Assorted very ripe sliced fruit or fruit pieces like strawberries, cherries, blueberries, oranges, lemons, limes, raspberries, peaches, plums, grapes, and apples. (Make sure you slice all of the fruit, even the small fruit like cherries and blueberries.)
Pour the liquids into a large punch bowl or several containers. If you plan to serve it in the punch bowl, simple add all the fruit, cover, and refrigerate for a minimum of 24 hours. If you wish to put the Sangria into pitchers, you will need a least 4 two-quart pitchers. (Possibly more depending on how much fruit you have.) Evenly divide the fruit into each pitcher, fill with Sangria, and refrigerate.
You can substitute regular rum or a different fruit flavored rum, if you want, but I have found that the mango rum tastes best. Most people probably won’t even know what cold duck is – I think it was popular in the 70′s – but it adds a nice touch of tartness to this sweet, summer drink.