I was overdue for a haircut and color. Long overdue!
People with straight hair don’t always understand why people with curly hair don’t EVER let a comb or brush touch their dry hair.
Curly wet hair may have a comb, brush or even fingers run through it.
Curly dry hair…. NO!
Here is why! It turns into a lion’s mane! The erased face belongs to me. The colorist/stylist has to comb out the hair to apply the color, so this is what happens.
Lovely! Nothing as wonderful as looking in the mirror and seeing Roseanne Roseannadanna staring back at you!
After the color and cut, this is the more manageable and less scary effect. As you can see, I really needed that color. The summer’s highlights had grown out and the result was bad! Welcome winter and warmer color.
That’s it for the “hair” part of the post. The “helpful hint” part is next and was such a revelation that I just have to share.
I was talking to my stylist about how it is possible that she doesn’t get hair dye all over her clothes. She was telling me that back in school, she did, all the time. But the school uniform was black, so thankfully it didn’t show. She said that the real problem was when bleach got on the black uniform. Then she shared with me the way to fix that was to just dab on a bit of black hair dye to cover the bleach stain.
What? A stain to cover a stain. Brilliant!
I told her how Connor has two pairs of black chef’s pants, that weren’t cheap, that he wears to work and that he’s splashed or splattered bleach on.
December 18, 2014 3 Comments
This is the salmon and spinach recipe that I was talking about in yesterday’s post. I’ve corrected two items from the original recipe – which I enjoyed at the Ballymaloe Cookery School. The first change being the enormous amount of spinach the recipe called for. I’ve reduced it from 2-pounds to 8-ounces. If you make this dish you will be amazed to think that 2 pounds could have ever been used!
The second major change was the shape and size of parchment. The original recipe called for a 10-inch circle. I’ve made Fish en Pappillote (in parchment) several times before, so I should have known better. The traditional shape is a heart, not a circle. Even if a circle is used, 10-inches is in no way large enough, as you can see from the photos above and below.
I’d already cut out the 16 parchment circles I needed for a cooking class, so I went ahead a struggled through by using them … along with about 60 paper clips to hold the parcels together!
I don’t mean to make it sound as though the recipes from Ballymaloe where bad. There were 14 recipes from that wonderful day of cooking and this is the only one I’ve had to correct or modify.
The thing I like best about this recipe is the fact that the parcels are steamed – not baked. Fish en Papillote is traditionally baked, I love this extra-moist alternate way of cooking so much, that I think I’ll steam instead of bake from here on out.
This is the very definition of healthy and delicious!
December 17, 2014 No Comments
I brought these pretty and tasty little morsels to a family Christmas party on Saturday night. I made a double batch so that I’d have them in my freezer for the rest of the holiday season, ready to pull out on a moments notice.
They were made out of necessity, not only the need to bring something to a party, but also the urgency to use over 2 pounds of fresh spinach that I reluctantly had in my refrigerator.
Later in the week, I’ll share a Salmon and Spinach recipe that called for 2 pounds of fresh spinach. The recipe was from my day a Ballymaloe Cookery School in Ireland and I was sharing it with the students in my cooking class at Les Gourmettes Cooking School here in Phoenix.
Anyhow, I was doubling the Salmon recipe to feed sixteen – so according to the recipe, I’d need 4 pounds of spinach. That’s A LOT of spinach. While shopping for the class at Costco, I realized that would have been 4 boxes of Costco baby spinach. I had not realized that each box was 1 pound until I looked, so I cut back and only bought 3 boxes. Well, I didn’t cut back enough! In the end, I did not even use 1 full box of spinach (1 pound) to make the double recipe for the cooking class.
That’s way too much leftover spinach, so this recipe was born out of the wish to not waste food. If you would rather substitute frozen chopped spinach for the recipe, rest assured, that is perfectly fine. A 10-oz package of frozen spinach is almost the same as 1 pound fresh spinach, once the spinach is cooked.
If you want to be extra smart, like me, make a double batch and freeze for your later entertaining needs.
To Freeze: Place the unbaked filled muffin tins in the freezer for at least 3 hours. Once frozen solid, use the tip of a paring knife to pop each mini tart out and place in a freezer quality zip-lock bag. Write on the bag, not only what they are, but also the date and baking directions (Bake at 400 degrees for 25 minutes.)
I did a test to see if it was best to bake the frozen tarts in or out of the muffin tins. The good news – you may bake them on a baking sheet, no need to dig out the muffin tins again. In the photo above – the top two were baked on a sheet pan and the bottom two were placed back in the mini muffin tin and baked. Fantastic, they hold their shape!
One more thing…
Did you know that Trader Joe’s carries puff pastry during the holiday season? Yes, they do and it’s better than the Pepperidge Farm brand that you buy at the grocery store.
It actually has real butter in it… unlike that other brand (which is still pretty good stuff) that uses only shortening. Additionally, the TJ’s puff pasty sheets are rolled, whereas the PF sheets are folded in thirds. The rolled sheets are MUCH easier to work with.
I buy not only what I’ll use in December and January but at least another 8 packages to have for the rest of the year. Super Smart!
December 16, 2014 3 Comments
Last week, I posted this Friday Funny.
Beneath it, I wrote, “Seriously! If Google could make that a reality, I’d get at least 8 hours added back into my life each and every week!”
I wasn’t kidding! Let me tell you a little story to illustrate how my life typically goes:
One thing, you may or may not know about me is that I LOVE my car! It’s a 2002 Acura MDX. I know, it’s nearly 13 years old! But I love it all the same. I’ve never been one of those people who needs a new car every other year, I don’t subscribe to that sort of “disposable” lifestyle.
My friends and I call my MDX the Magic Car.
It is magic because it can haul and hold any and everything we ever want it to haul or hold.
When I go to Sweet Salvage with Peggy, Anne, Sheila or Kim – even though they all have newer cars, we always take my car. Because we know, without a shadow of a doubt, that if we find something big to buy – it WILL fit in my car.
Sure, little things are falling apart on it, but it still drives like a dream, it gives me no headaches or heartache. It is simply The Best Car Ever!
One might ask, “Linda, your car is 12 years old, if it’s such a great ride, why not trade it in and get another Acura MDX?”
That sounds like a good plan, trouble is, the newer MDX models do not have the same cargo space as mine. They’ve made them smaller and that is a problem! So I hold on to it. I love it, I want it to last forever!
All that being said, yesterday I was thinking that my treasured MDX had its last ride…. all because I lost the keys. Not just one set of keys, but two sets of keys in the span of about 15 hours!
December 12, 2014 10 Comments
A few images from around the house…
The Santa at the top of the stairs.
The wine barrel in the entry…
View from above.
The Santa chefs …
The lights are cookie cutters. How cute is that?
December 10, 2014 4 Comments
Let’s say that you want to make little tea sandwiches for a Holiday Ladies Luncheon or Open House.
You buy a few bunches of radishes for the tea sandwiches. You cut off the tops, the radish leaves, and you toss them in the trash or the compost.
Stop right there! Don’t throw them out! Make a delicious radish leaf soup instead!
This is a recipe that I made for my series of cooking classes at Les Gourmettes Cooking School and shows the good old Irish way of making the most of everything.
Be sure to wash the radish leaves well. Really really well! Radishes tend to have quite a bit of sand and dirt.
Do ahead and spin dry, line a plastic bag with paper towels and store the radish leaves in the crisper for up to 3 days.
December 9, 2014 No Comments
Sorry, no new recipe today. I did not cook over the weekend.
I spent Saturday trimming the house. Along the way, I found the photo album of Santa photos. Gotta love 1-year old Marissa in this one!
December 8, 2014 1 Comment
I actually received two, count ‘em, not one but two emails asking for the Friday Funnies to come back! It’s only been two weeks since the last installment – and people are missing the laughs.
Your wish (es) is my command!
Are you laughing out loud (LOL!!!) yet?
The funny above and the funny below are my life!
Seriously! If Google could make that a reality, I’d get at least 8 hours added back into my life each and every week!
December 5, 2014 1 Comment
Yesterday, I shared Barb’s Baked Eggs with you – today I’m giving you another of her fabulous recipes! Many thanks to Barbara Fenzl for allowing me to share her Les Gourmettes cooking class recipes with the masses.
Barb made shrimp sliders in class, I made shrimp burgers, with the same recipe and bigger buns, at home. My family went crazy for them!
One super-smart thing Barb does with her sliders – she cuts out the center section of the King’s Hawaiian rolls, making them a more manageable size. When you eat it, you get less bun in each bite and more shrimp.
She saved all the center portions of the buns from all six of her classes and used them in her Thanksgiving stuffing. See, I told you she was super-smart!
King’s makes hamburger buns too, so I used the buns in place of the rolls, changing the sliders to burgers. Either way … Delish!
Note: I was feeding a crowd, so I doubled the recipe and made 12 burgers out of 2 pounds of shrimp. The recipe, as written, would have made 6 burgers and makes 12 sliders. Don’t let the photos vs. the recipe quantities confuse you.
December 4, 2014 2 Comments
Barbara Fenzl made the most delicious egg dish for her classes at Les Gourmettes this semester. One of my favorite egg dishes ever – and I love eggs, so that’s saying something!
I made it on Thanksgiving morning. We usually don’t have a big breakfast on turkey day because we generally eat the big feast in the early afternoon. Dave and the kids have the tradition of taking a long hike in the morning to leave me doing what I do best – in peace and quite. Since we weren’t planning to eat dinner until 6:00, I figured that a nice breakfast would be perfect when they returned from their hike.
Before I say that it was perfect, I will admit that I severely undercooked the eggs, so it wasn’t all that it should have been. I used a different type of dish to bake the eggs in than Barb used, and it made a world of difference. My casserole was too deep and the eggs didn’t cook as well as they did in Barb’s shallow flat au gratin dish.
Barb found her individual porcelain au gratin/casserole dishes at Standard Restaurant Supply at 2922 E McDowell Road in Phoenix, they cost $2.50 each. And I found my Le Creuset mini cocottes, which are not great for this egg dish but are adorable and amazing for French onion soup – at Sur La Table. They cost considerably more but did not do the job this time!
One change I made in Barb’s recipe was to replace the 1/2 cup green chilies plus 1 cup water she used with 1 cup of the Trader Joe’s Hatch Valley Salsa (that I love so much) plus 1/2 water.
Since I’ve had it both ways, I can honestly say the difference is taste is minimal, so if you have the salsa on hand, use it!
An unplanned and unexpected side benefit for me was that I was only making 5 servings of this for breakfast but the sauce makes enough for 8 servings. I used the leftover green chile sauce in my Turkey Enchiladas with my leftover Thanksgiving bird!
So Good!!! This is going to be my “go to” enchilada sauce from here on out. [Read more →]
December 3, 2014 3 Comments