Lobster, the sweetest meat of the ocean, dipped in a nectar of drawn butter has always made me consider moving to Maine.
Alas, us boot wearing Texas Lobster Lovers can call upon the postal service and dine tonite on Gods gift from cold waters.
I love it so much I once had a BYOL party and a friend who attended borrowed the idea and nurtured the event in his own back yard.
It has grown for almost 20 years while I had only attended my own, the first party…until now.
An annual event of glorious proportion.
I am in awe. Look what love can do.
For the love of lobster.
I like to imagine the conversations that will be served with each slice of pie.
Here are a few quotes from where I sat with old friends while the kids ran outside to play in the rain.
“Remember when we had time to do all the things we wanted to do but didn’t because we had plenty of time?”
” My grandmother used to make pies like this and we would have to eat our pie on the porch”
” I am so glad I don’t have to date anymore”
” If his eyes weren’t so green I wouldn’t have to date now!”
” Where are the kids?”
“My mother takes the kids to Goodwill and fills our house with little plastic things like we need them”
” Why did you move to Canada? This is so nice having you here”
“Let’s meet at the pool this summer”
” I think we should just stay here and have more pie”
Apron of the week will have you flying around the kitchen looking smart and passing out platters of mouth watering hors derves. I would recommend beverages that compliment your apron in flight on the lines of a Blue Bird.
This little song includes:
2 parts Gin
1 part Blue Curacao
1 part Lemon Juice
1 dash Orgeat (Almond) Syrup
Garnish: Orange Twist
Glass: Cocktail Glass
And just in case you have to explain it to your guests, blue Curacao is a liqueur flavored with the dried peel of the laraha citrus fruit, grown on the island of Curaçao. It similar to ornage…but much more exotic…like yourself.
So in that case I think a we should stick with the blue theme and get yourself that shiny little blue cocktail dress you saw in the window.
Can you tell it’s warming up outside?
I am thinking of drinks that might involve a pool and some umbrellas.
You look Mah-velous!
Spring cleaning. You want to be equipped for the job.
Put this little blue apron around your waist and you will be empowered to right all wrong, shake out the curtains and even clean the fridge.
I recommend that after these chores you reward yourself with your feet up, an iced coffee and a huge oatmeal cookie.
Somebody has to feed them.
Mom’s 40 year old sourdough stater. As a family we have kept the same stater going over 4 decades.
It is a member of the family and has traveled with me from fridge to fridge over many a move.
Here are a few facts about sourdough to add in the pro column:
– Lower glycemic index- It is a fermented food and in that process it gobbles up starch and therefore doesn’t spike blood sugar as dramatically as other breads.
– As a fermented food it gets after digesting starches before you have to as well as providing healthy bacteria natural to the flora and fauna of you, making it easier on your innards.
– Lactobacillus- a friendly bacteria More Lactobacillus means higher production of lactic acid, which means less of the potentially dangerous phytic acid and that is great; minerals are now available where they once where locked up in phytic acid grip.
-Gluten assist alert-again, fermenting action helps protein gluten be broken down into amino acids. If gluten is an issue this might be a bread that you can handle getting all the best out of a whole wheat bread and less of the gluten factor.
– Acetic acid–which inhibits the growth of mold, making sourdough its own natural preservative.
– Sourdough is rich in nutrients like vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium–and uniquely balanced proteins and fatty acids.
It’s just good.
What’s the difference?
We have options these days. Is there a “better” choice?
There is the white stuff. And then we move into the various hybrids of light, dark and tan sugars.
It all boils down to molasses, the varying amount that is left to coat the sugar crystals that is the by product of cane sugar reduction.
True , molasses has a mineral content that could add up.These include calcium, iron, copper, potassium phosphorous, manganese and magnesium. Brown sugars also contains trace amounts of vitamins B3, B6 and B9. The minerals are very good for you but don’t try and get them all from cake.
Think about texture. Foods that touch your tongue in a way that keeps all those ADD taste buds paying attention.
Think of a cappuccino; sprinkle that crunchy stuff on top and let it do its magic against the creamy foam.
It’s all sweet.
NOT a drop of rain in April but I found you some May Flowers.
This would be perfect with a mint green fitted bodice dress and full skirt down to the soft pink pumps.
In your hands you hold a cake stand dawning a gorgeous Red velvet cake.
Be sure and wear a flower in your hair and lipstick to match the color of the red velvet.
So glad you dropped by, eat!
Translated from Latin origins means literally,” A little pick me up”.
I made this, along with two or three renditions, because I love having texture and fabric in all rooms of the house and well… I love textiles and I cook.
Plus I had a bit of food related fabric on the shelves…ok… I had a lot of food fabric on the shelves.
And something on this order hanging anywhere in your vicinity will always pick you up!