Cooking lessons are so much fun. I still dust off some of my old lessons when asked or, occasionally, as donations to charity. So, when a friend asked to sell one of my lessons at a live charity auction, I was delighted. The lesson, “Stocks and the Five Mother Sauces”, was from my repertoire of tried and true lessons. I could teach it in my sleep. Piece of cake. Sure, I would be happy to donate the lesson.
Pickled Herring (Inlagd Sill), Eggs, Cucumbers and Beet Salad (Rodbetesalad)
Every year for the past 17 years, my good-hearted friends have allowed me to plan our menu for our year-end progressive dinner. They really are silly about the whole process — each year thanking me profusely for planning the menu and giving out assignments. Don’t they know that this is an ideal situation for me?? Have fun planning a lengthy menu and then give out assignments for everyone else to prepare?? It is second best only to having a commercial kitchen and staff at your beck and call. Continue reading →
Chicago’s Magnificent Mile – Perfect for Early Christmas Shopping
It is almost Thanksgiving and the start of holiday season here in the U.S. This is when I wish the moratorium on human cloning had expired, and I could be in multiple places at once. Continue reading →
After much delay, I am finally getting around to posting the third (and final) part of my blog series: Do-Ahead Party for a Crowd – Easy Appetizer Menu. I had been waiting for an occasion to make the final recipe, and I could not have found a happier one – our youngest son’s wedding.
There are certain flavor combinations that I find magical.
Sometimes these are flavors that take each other up a notch when combined in sequence – like Roquefort with a good Cabernet Sauvignon. Both the cheese and the wine are excellent alone; yet, when you pair them in the right proportions by eating them sequentially, each one enhances the other. Continue reading →