Two Limes Please

Romantic Dinner for Valentine's Day

2012-01-29T12:09:00.000-08:00

By: Sherry Personette

It may be closer than you think! A scant 2 weeks away. Restaurants will be super crowded, so this year why don't you plan an elegant Valentine's dinner at home. This dinner took my husband and me, two and a half hours to eat, start to finish! While enjoying our Pinot Grigio, we began the evening with an appetizer of stuffed mini peppers. Next, a baguette, oil, and dipping spices.

On to the Italian salad, followed by the main course, Chicken Marsala! We then finished it off with some Riesling and Tiramisu. Serving each item, course by course allows you time to talk, of COURSE, but also allows you to enjoy your food and not get over stuffed. Here's the recipe for the stuffed peppers.

Stuffed Peppers

Wash and cut stem ends off of 6 multi-colored mini peppers. Scrape out the inside with a demitasse spoon. Set aside.

Mix together:

2 oz. softened cream cheese

4 cup sharp shredded cheddar

1 sliced green onion

1 diced sun dried tomato

1 clove chopped garlic (As long as you both eat them, you're fine)

salt and pepper to taste

Place this mixture in a pastry bag and pipe into the peppers ( I did this in the morning and refrigerated them until time to bake). When ready to serve spray a muffin tin (only 2 compartments). Place the peppers standing up in the 2 compartments and bake at 350 degrees for about 16 minutes. Using a muffin tin and standing your peppers up will keep the cheese mixture from oozing out. You want the peppers to soften and cheese filling to heat.

Bread and Dipping Spices

Next, purchase a fresh baguette and bake in oven at 350 degrees for 5 minutes. Slice into small pieces and serve with your favorite dipping spices and Premium Extra Virgin Olive Oil. Keep drinking your wine and talking. Do this slowly, make sure you have candles and fresh flowers on the table.

Italian Salad (make this earlier in day)

1 Romaine heart, chopped

1 sliced Roma tomato

3 T. Feta Cheese crumbled

2 strips of fried, crumbled, bacon

1/4 cup of sweet banana peppers, drained

2 T. sliced black olives

Cover and set in frig until serving. Then, the magic is toss in Zesty Italian Dressing and serve. Tastes just like Olive Garden's salad. The zing of the banana peppers make the salad come alive. Be sure to chew with your mouth closed.

Chicken Marsala

Pound out 2 chicken breasts between plastic wrap until thin. Coat in flour and season with ground tyme, salt, and pepper. Fry in a little bit of oil, until done, turning once. These thin pieces won't take long. Do this earlier in the day also. Remove from pan, cover, and refrigerate until finishing up the entree, right before serving.

GAME ON!

20 minutes before serving:

Add 3 T. olive oil to the pan you fried the chicken in. Add 16 oz. of sliced mushrooms and stir until browned. Add 1 1/2 cups of Marsala wine and cook until reduced by half. Now, add 1 can chicken broth and add the chicken pieces you cooked earlier in the day back to the pan. Chicken will reheat, and liquid will reduce a bit. To thicken the sauce, remove 1/2 cup of liquid to a small bowl. Stir in 2 T flour. Mix back into the sauce while still over medium high heat. When thickened, place the chicken onto a serving plate and top with the mushroom sauce. Fabulous!!

There's always room for dessert when you eat this slow, besides it's part of the entertainment.

I make the Tiramisu in a glass baking dish, but when I serve it, I spoon it into a cute little stemmed dessert dish and garnish with a chocoloate stick!

For dessert make Tiramisu as early as the evening before!

Tiramisu

6 egg yolks

3 T. granulated sugar

16 oz. cream cheese ( I use this instead of Mascarpone because I will not pay $11 for 16 oz. of Mascarpone)

1 pkg of ladyfingers (I find mine at Publix, the brand is Alessi

1 1/2 cups espresso

2 T. dark rum

2 T. Marsala wine

Using a mixer beat the egg yolks and sugar until thick and yellowie. Add the softened cream cheese and beat for a long time, to get all the little bumps out. Add 2 t. vanilla and 1 T. espresso mixture (this follows)

Set this aside.

In a shallow bowl combine the 1 1/2 cups espresso, 2 T. rum, and 2 T. Marsala wine.

Dip each ladyfinger in this liquid quickly. Place into an 8" square dish. Spread with half the cheese mixture. Repeat a second layer by dipping the ladyfingers and placing on top of the cheese mixture. Spread the remaining cheese mixture on the ladyfingers. Shave some really good white and dark chocolate over the top. Cover and refrigerate.

Best Christmas Gifts of 2011

2011-12-01T15:47:00.000-08:00

By: Jennifer Personette

iPad Lover:
Dodo Case,$59.95 Pin It

Tweenie Girl:
Makeup Galore!, $49.50 Pin It

Outdoorsman:
Head Lamp, $39.95 Pin It

The Fashionable Friend:
Infinity Scarf, $38.00 Pin It

Musically Minded:
The Band Perry Debut Album, $9.99 Pin It

Family Gamer:
Sour Apples, $25.49 Pin It

All Around Kid:
Nintendo 3DS, $169.99 Pin It

New Mom:
Chewbeads, $54.50 Pin It

Sports Nut:
Baseball Bat Bottle Opener, $85.00-$105.00 Pin It

Traveler:
Scratch Map, $24.00 Pin It

Junk Food Junkie:
80's Nostalgic Candy, $34.99 Pin It

Foodie:
Gourmet Tastings Delivered Monthly, $ Varies Pin It

Wino:
Vinturi Tower, $39.95 Pin It

Baby Boomer Dad:
Apple TV, $99 Pin It

Movie Buff:
Outdoor Theater System, $2,883 Pin It

Fitness Fanatic:
Nike and iPod Sensor, $19.00 Pin It

Golfer:
Professional Fitting and Fujikura Shafts, $ Varies Pin It

Holiday Centerpiece

2011-11-30T14:13:00.000-08:00

By: Jennifer Personette

This centerpiece is beautiful and easy to make. Your friends and guests will ooh and ahh over it! I like to make them for hostess gifts. I also love to keep them around the house this time of year. Make several vases of all different sizes to make a larger centerpiece.

You will need:

Clear glass vase
5-10 lemons
3-5 clementines/tangerines (or you can use lemon halves, these won't be seen)
Bag of fresh cranberries
Small votive candle
Water
1 teaspoon of vinegar

Instructions:

1. Cut lemons into 1/4" slices.

2. Surround the bottom inside of the vase with lemon wedges. To keep them up against the walls of the vase, you can add the leftover ends of your lemon to the middle or you can use a clementine. Add lemon ends or clementines to the middle until you almost reach the top of the first layer of lemon slices. (Using big chunks in the center helps conserve cranberries, which are more expensive.)

3. Add a layer of cranberries. Make sure the cranberries fill any crevices. Add enough to make its own layer on top of the first layer of lemons.

4. Add another clementine or lemon ends to the center. Add a second row of lemons to the vase and press against the walls of the vase.

5. Repeat the cranberry layer and lemon layers until you have reached the top of the vase, leaving a small area or half of a lemon.

6. Cut a small hole the size of your candle in the flesh of the lemon half. Place the lemon with the candle on the top of the vase.

7. Finally, add water and one teaspoon of vinegar to the vase -- this will fill in cracks, keep the fruit fresh and sparkle!

What We're Serving up for Thanksgiving

2011-11-22T15:36:00.001-08:00

By: Jennifer Personette

You know, I've had and hosted crazy fancy Thanksgiving dinners and super casual Thanksgiving dinners. I am not sure which I prefer. There is something to be said to the endless hours of planning, grocery shopping and preparing that goes into a fancy dinner. In fact, one year I even sent out special invitations with the menu.

And there is also something cool about doing it different: going away for the Holiday and eating out, or doing something totally different like a Low Country Boil. Or spending time at the beach and grilling the turkey.

This year, we are spending Turkey day with Craig's family here in San Diego. Amy (Craig's sister-in-law) and I have been doing the (albeit minimal) planning. We have decided not to stress ourselves out this year (so we will still have energy left for Target at midnight). We are doing a pretty traditional dinner and have divided the duties so that neither of us will be overwhelmed. There will be about ten of us, so a medium sized get together.

Menu and Duties:

Roasted Turkey with Compound Butter and Butternut Squash (Craig)
Stuffing (Amy)
Cornflake Potatoes (Amy -- this is a Slike family tradition)
Sweet Potato Balls (Jennifer)
Cornbread (Jennifer)
Green bean casserole (Amy)
Impossible Pumpkin Pie (Amy)
Cranberry Sauce (Jennifer)
Lots of wine and champagne (Jennifer, duh)

Plan for the day:

9-noon: Watch the Thanksgiving Day Parade (with mimosas and monkey bread)
noon - 2: Watch the AKC Dog Show while putting finishing touches on the food (my duties can be done the night before and simply finished right before we eat!)
2-3: Dinner is Served
3-5: Napping, lounging and more wine
5-6: Round two of grazing
Midnight: Target shopping

Here are a few of the recipes we are using:

Turkey from Alton Brown (and Craig will be putting some of his own flair into it)
Sweet Potato Balls from Paula Deen (I thought these would especially fun for the kids)
Cornbread from my very own archives

What are you serving? How will you spend the day?

Day 6: Crafts with Leaves

2011-10-11T15:01:00.000-07:00

By: Jennifer Personette

Fall leaves are so rich in color and beautiful. Why not use them to inspire an arts and crafts program or to adorn your home?

Here are three of the easiest ways to use fall leaves:

Candle Holder

Materials:

Glass hurricane candle holder -- any color will work. (I prefer clear so the leaves stand out)
Leaves
GlueDots (you can use another kind of glue or adhesive but I think these are the best)

Directions:

Gather the leaves you would like to put on your candle holder
Press them inside the pages of a heavy book overnight.
Use a few glue dots to adhere the leaves to the outside of the glass.
I like to add acorns to the bottom of the candle holder and then nestle the candle inside them.

Blinged Out Centerpiece (EASY!!)

Materials:

Large vase (clear, glass)
Branches with leaves attached
Spray glitter
Small pine cones or acorns
Metallic spray paint

Directions:

Simply remove the leaves and smaller branches from the bottom 1/2 to 2/3 of the larger branches (depending on the size of your vase)
Outside, use a light coat of spray glitter to give the branches and leaves some bling. Don't use too much, you will weigh them down and they will lose their natural form and wilt.
While still outside, evenly spray the pine cones and/or acorns in the metallic spray paint.
After all the branches and pine cones/acorns are dry, add the several of the pine cones/acorns to the bottom of the vase, then all of the branches, then fill with the remaining pine cones/acorns as filler.
Place in the center of your dining room table or foyer table.

Memorialize Fall in Wax!

Materials:

Leaves
Wax paper
Iron
Scissors
Close pins
Magnet strips with adhesive on one side
Spray paint
Clear coat glitter spray

Directions:

Gather the leaves you would like to use.
Press them inside the pages of a heavy book overnight.
Place the leaves between two sheets of wax paper.
Using an iron on medium heat, press the sheets of wax together until the two sheets have melted together and totally enclose around the leaf. Also press the area over and right around the leaf.
After the was leaf cools, spray each side with clear glitter spray. After the glitter is dry, cut around the shape of the leaf.
Using a spray paint color of your choice, paint a close pin on all sides and in all crevices.
Adhere a small strip of magnet to the back of the close pin.
After everything is dry, pin the was leaf with the close pin and add to the refrigerator.

OPTION:
Instead of a close pin and magnet, you can use wire picture clips (shown below, from an etsy shop) and stick into a pumpkin or gourd.

Day 5: Take advantage of in-season squash

2011-10-10T17:25:00.000-07:00

By: Jennifer Personette

Three of my favorites are Butternut Squash, Spaghetti Squash and Acorn Squash. Here are three recipes that you can use to make the most of the squash season!

Butternut Squash Lasagna

I originally got this from Giada de Laurentiis but have changed the recipe a little since.

1 tablespoon olive oil
(1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes (sometimes you can find it already cut and packaged at Trader Joe's)
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled (I have taken this out over the years. Sometimes they are difficult to find at a regular grocery store.)
1/4 cup butter (I often use "Parkay, fat free butter spray")
1/4 cup all-purpose flour
3 1/2 cups whole milk (I often use 2%. Don't use fat free -- it won't make a thick sauce.)
Pinch of nutmeg
3/4 cup (lightly packed) fresh basil leaves (USE FRESH!)
12 no-boil lasagna noodles (If I can't find no-boil, I use regular and cook them before assembly)
2 1/2 cups shredded whole-milk mozzarella cheese (I use part-skim)
1/3 cup grated Parmesan

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes.
Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Add a can of tomatoes and okra (I can usually find this in the South. Since moving to California, I have had to make this without the tomato/okra) to the blended squash mixture. Do not blend further.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend.
Season the sauce with salt and pepper, to taste.
Preheat oven to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish.
Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Cover the baking dish with foil and bake the lasagna for 40 minutes.
Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer.
Let the lasagna stand for 15 minutes before serving.

Low Carb Spaghetti Squash

1 Spaghetti squash
Olive oil
Salt and pepper
1/2 jar of good quality alfredo sauce
1/2 jar of good quality tomato based pasta sauce
Parmesan cheese for topping

Directions:

Preheat oven to 375 degrees.
Cut spaghetti squash in half lengthwise.
Remove seeds. Be careful not to remove too much of the flesh of the squash.
Brush the insides with olive oil and season with salt and pepper.
Cook the squash open faced for one hour.
After squash is cooked and is cooling, combine the alredo and tomato sauce in a saucepan and heat thoroughly.
Rake a fork over the flesh of the squash and the flesh will come off like spaghetti noodles.
Top the "noodles" with the mixed sauce and parmesan.

Acorn Squash Bisque

2 acorn squash
2 T olive oil
1 Vidalia onion
1 leek, chopped (only use the white part of the leek)
1 t fresh sage, chopped
6 c chicken broth
Olive oil
¼ c cream
Salt and pepper

Directions:

Cut squash into 1 inch chunks (seeds and skin removed).
In a large saucepan, add the olive oil. Sweat the onion and leek for about four minutes.
Add squash and chopped sage. Coat in the olive oil, onion and leek mixture, removing any brown bits with a spoon and keeping in the mixture.
Add chicken broth and bring to a boil. Lower the heat and simmer.
When squash is tender enough to be pierced with a fork, puree it in the blender.
Return blended squash mixture to saucepan and stir in cream.
Season with salt and pepper.
Serve with a small dollop of sour cream in each bowl.

Day 4: Go to an Apple Festival. Pick Apples. Make Applesauce.

2011-10-07T12:28:00.000-07:00

By: Jennifer Personette

Last weekend we went to the Julian Apple Festival. Julian is an old Pioneer town in California, just a short drive from San Diego. Since we don't get much of a season change in San Diego, it is always nice to get to Julian to get a little hint of fall. After bringing home a car load of apples, I started searching for apple recipes. Pies, cakes, chicken, applesauce. After trying several renditions of homemade applesauce, I think the (easy) one from Alton Brown is the best. His recipe calls for two kinds of apples -- but use whatever apples you have! Enjoy!

3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon

In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.

Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Day 3: Experiment with Pumpkin in your Cooking

2011-10-06T15:07:00.001-07:00

By: Jennifer Personette

Take advantage of pumpkin being in season -- and often on sale! Here are four of my favorite ways to use pumpkin. I hope you can try all of them this fall.

Dinner in a Pumpkin

1 medium sugar pumpkin
1 1/2 pounds lean ground turkey
1 onion, chopped
1/3 cup fresh celery leaves
2 cloves of garlic, minced
1/2 of a packet of Hidden Valley Ranch dressing mix (powder)
1 cup of tomato juice
1 cup of diced, stewed tomatoes
1 cup of chicken stock
1 can of cream of chicken soup
3 cups shredded purple cabbage
1/2 pound fresh green beans, washed and trimmed
1 cup uncooked brown rice

Preheat oven to 350 degrees F
Wash pumpkin, cut off top, scrape out seeds and discard.
In large pot, crumble and cook the ground turkey over medium high heat until evenly brown. Drain fat, add onion and garlic; saute slightly.
Add ranch dressing mix, tomato juice, stewed tomatoes, chicken stock and cream of chicken soup and rice to the turkey mixture. Mix until thoroughly combined.
Layer inside of pumpkin with 1/3 of cabbage, green beans and turkey and rice mixture. Repeat layers, replace lid and bake for 2 to 3 hours

This will make 8-10 servings. I like to serve it with a crusty baguette.

Pumpkin Smoothie
from The Abs Diet

1/2 cup canned pumpkin
3/4 cup instant oatmeal nuked in water
1/4 cup chopped pecans (I omit these for a smoother texture)
2 T lowfat vanilla yogurt (I double this)
1 t vanilla whey protein powder
1 t ground flax seed
3 ice cubes (I double the ice)

Add to blender and blend until smooth.
This makes 2 smoothies. Tip: stock up on canned pumpkin over the fall. It is very difficult to find after the Holidays.

Pumpkin Roll
(from Two Limes Please, Sherry Personette)

You will need a 15 x 10 inch jelly roll pan and a thin, clean dish towel.

Cake

1 1/2 cups all purpose flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. cloves
1/2 t. salt
6 large eggs
2 cups granulated sugar
1 1/3 cups pure pumpkin

Preheat oven to 375 degrees. Lightly spray a jelly roll pan with non stick cooking spray to hold the wax paper. Line with wax paper, some can stick up around the edges.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13-15 minutes or until top of cake springs back when touched. IMMEDIATELY loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with the short end. Roll on counter. Let set wrapped in towel until cooled. Meanwhile, beat cream cheese, powdered sugar, butter and vanilla extract in small mixing bowl until smooth. Carefully unroll cake, remove towel and spread cream cheese mixture (below) over cake. Re-roll cake and wrap in plastic, refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Cream Cheese Filling

1 8oz. pkg. cream cheese
1 cup powdered sugar
6 T. butter
1 t. vanilla

Easiest Pumpkin Cake Ever (and under $5)

One yellow cake mix
One can of pure pumpkin

Combine and bake according to the directions on the box. DO NOT use any other ingredients (even what is called for n the box!)

Day 2: Stock up on homemade soups.

2011-10-05T12:33:00.000-07:00

By: Jennifer Personette

Soups are great for fall. Make soups in advance and freeze them until the perfect chilly night. Fall starts the busy season of parties and holidays. Having pre-made soups in the freezer makes it easy to have a hearty meal in minutes. By the way, these soups are all super easy!

Corn Chowder:

12-14 slices of thick cut bacon, diced
1 large white onion, diced
10 cups of sweetened creamed corn (I use the canned kind, about 7 or 8 cans)
2 cups half and half
2 cups chicken stock
2 cans of diced green chilies
1/2 cup instant potato flakes
8 ounces of shredded sharp cheddar cheese

In a large stock pot, cook the bacon over medium-high heat.
As the bacon fat begins to render, add the diced onions and cook until translucent and the bacon is cooked thoroughly.
Add creamed corn, half and half, chicken stock, green chilies. Stir until combined and heated through.
Depending on your desired thickness or consistency, add 1/4 cup to 3/4 cup of instant potato flakes and stir until combined and not lumpy.
Let mixture cool. Add half to a (1) gallon freezer bag and the other half to a (1) gallon freezer bag. Add half of the cheese to each bag.
Freeze.

Each bag will serve 4 people (approximately 2 cups of chowder each). I like to serve with a dollop of sour cream and fresh chives.

Veggie Chili

(2) 15-ounce cans of red kidney beans
(2) 15-ounce cans of stewed, diced tomatoes
(1) 15-ounce can of black beans
(2) 15-ounce cans of tomato sauce
2 cans of diced green chilies
1 package of Hidden Valley Ranch dry mix
1 Package Morning Star Farms Meal Starters Recipe Crumbles
1 cup of celery leaves (fresh)
1/2 onion, diced
1-2 t of chili powder
2 t of garlic powder
8 ounces shredded cheddar cheese
Optional: 1 cup of macaroni noodles and 1 cup of vegetable stock

This couldn't be any easier. All I do is dump all of these ingredients into the crock pot (on medium), stir and go to work. When I get home the whole house smells delicious and the chili is done! I let it cool and divide it between (2) one gallon freezer bags. I split the shredded cheese between the two bags and freeze.

Each bag will serve 4 people (approximately 1.5 cup servings). I like to serve with fritos corn chips or cornbread.

Baked Potato Soup

3 T butter
8-10 slices of thick-cut bacon, diced
1/3 cup of diced onions
2 cans of evaporated milk
1 can of chicken stock
2 t garlic salt
2 cups instant potato flakes (more or less to suite your desired consistency)
8 ounces shredded cheese

Melt butter in stock pot.
Cook bacon until almost done.
Add the onions and cook until translucent.
Add evaporated milk, chicken stock and garlic salt. Stir until combined.
Add instant potato flakes and combine until smooth. (Add slowly so you can get to your desired consistency.)
Let soup cool. Divide between (2) one-gallon freezer bags.
Split shredded cheese between both bags.
Freeze.

Each bag makes 4 (1 cup) servings. I like to top with green onions and sour cream.

What things do you make ahead?

Day 1: Make a fall wreath

2011-10-04T12:20:00.000-07:00

By Jennifer Personette

Cinnamon wreaths are a great way to dress up any door. Not only is it beautiful, it smells terrific -- like fall!

Materials you will need (for one wreath):

Plant Shears
16" foam wreath form (flat back)
Brown spray paint
Hot glue gun
Ribbon (your choice of color)
50-60 cinnamon sticks (cut into 1-2" pieces)

Using plant shears, cut cinnamon sticks into 1"-2" pieces. They don't have to be uniform. You will need all sizes to fill in the wreath. Don't worry if some pieces break. Buy extra cinnamon sticks to account for breaking. Don't buy them in a grocery store. You will pay a fortune. Buy them in bulk.
Spray the foam wreath with brown spray paint. This helps if there are any small gaps when you assemble the cinnamon pieces on the wreath.
After the paint is dry, begin gluing cinnamon pieces to the wreath (in the direction of the circle).
After the wreath is covered in cinnamon stick pieces, add another layer of cinnamon stick pieces as needed to fill in gaps and add depth.
Using about 5' of ribbon, loop it around the top of the wreath, tie a bow and hang!

Storage: use a sealed wreath box to keep away from moisture and to preserve the smell. Wreath boxes go on sale after Halloween, Thanksgiving and Christmas at Target for $5.

13 Must-Do Things for Fall

2011-10-03T13:49:00.001-07:00

By: Jennifer Personette

Fall is here. With it comes changing leaves, football and sweaters! Here, I share 13 things that you need to add to your plans for this beautiful season. For the next 13 days, I will share a how-to or detailed plan for each of these 13 activites

1. Make a fall wreath (or two).
2. Stock up on homemade soups. Make, then freeze in zip-lock bags.
3. Experiment with pumpkin flavors in your cooking.
4. Go to an apple festival. Pick apples. Make homemade apple sauce.
5. Take advantage of in-season squash.
6. Make an art project with leaves.
7. Do something crafty with your Halloween pumpkins.
8. Host a bonfire and cook your meal over the open flame.
9. Plan your Halloween costume.
10. Plan an outdoor movie night.
11. Make your own Hard Cider.
12. Make jars of spiced hot chocolate mix. Seal them in individual mason jars and set aside. You'll always have the perfect hostess gift on hand!
13. Shop for sweaters and boots.

Stay tuned over the next 13 days as I make it easy to check these off your list!

Training for HGTV Design Star: White Box Challenge

2011-09-30T11:52:00.001-07:00

By: Jennifer Personette

One day, I plan to win HGTV Design Star. Yes, I realize I must first apply, get on the show, beat 10 other designers and be named the Design Star. I am keeping the end goal in mind. Yesterday, Mom and I thought it would be fun to start some of my training for the show.

As long-time viewers of HGTV's Design Star, we are familiar with all of the "twists" and "challenges" they give the designers. One of my favorites is the White Box Challenge. HGTV describes the White Box Challenge: "Each designer is given the same white walls and white furniture pieces, and they must transform their space using only items..." Each season has been different but a few have been: pet store, beauty supply store, hardware store and a restaurant supply store.

My training yesterday consisted of 30 minutes in a restaurant supply store to shop, think of how to re-purpose items and stay within a budget of $1,000. Keep in mind that some building materials, paint and a other minor supplies would be provided by the show. I am happy to say that I came out on top. Here is what I found.

Item: Silver Baking Sheet
How I'd Re-Purpose: Using painters tape and bold paint, create a coffee table tray with a stripe or chevron pattern.
Cost: $14.95

Item: Wire Strainer with Coated Handle
How I'd Re-Purpose: Spray paint a bold color, hang from walls and add living succulents. Five of these new "planters" makes a statement.
Cost: $11.95 each, $59.75 total

Item: Oval Serving Tray, textured
How I'd Re-Purpose: Use as an oval shaped canvas, create a work of art. Perhaps a modern take on a traditional silhouette (of a dog or child).
Cost: $17.95

Item: Cutting Boards
How I'd Re-Purpose: These boards immediately made me think of the art of Alexander Calder, one of my favorite artists, and his use of primary color and shapes. I would use them to create an entire wall of color blocks, divided only by thin black stripes.
Cost: $8.95 each, $429.60

Item: Tasting Spoons
How I'd Re-Purpose: Again, playing off of the art of Alexander Calder, I would create a beautiful tabletop mobile. It would be placed on a coffee table or end table.
Cost: $1.95 each, $40.95 total

Item: Pizza Dough Bowls (shown stacked)
How I'd Re-Purpose: Using the stacked bowls, I would drill a hole through the center of the bowls, and insert a simple lamp kit to create a custom lamp.
Cost: $6.95 each, $48.65 total

Item: Place Card Holder
How I'd Re-Purpose: First, I would paint them to match the overall design of the room. Then, I would use them to display pictures, drawings or small works of art.
Cost: $1.65 each, $10.05 total

Item: Tin Molds
How I Would Re-Purpose: Easily pliable, create flowers out of the molds, paint and use in lieu of fresh flowers in a simple vase (also from the restaurant supply store).
Cost: $6.95 per set of 30

Item: Food Boil Bag
How I Would Re-Purpose: Using the globe shape of the bags, I would create a cluster chandelier. Kind of like this chandelier that I love from CB2.
Cost: $3.95 each, $43.45 total

There you have it. The total spend was $672.30, way under budget.

What do you think? Any other ideas? Any suggestions for more training?

Downsized Grocery Products: Pay More for Less

2011-09-29T10:49:00.000-07:00

By: Jennifer Personette & Sherry Personette

We've noticed a "pay more for less" trend over the last 12-18 months: smaller food items without the smaller price tag to match. Some manufacturers even try to deceive with packaging that looks very similar to the original.

For the most part, manufacturers have chosen to make these changes (that they hope we won't notice) instead of increasing the price of the original size. The costs of many common ingredients have increased (eggs, grain, dairy) as well as the price of transportation (gas).

We thought we'd give you a heads up about what products have changes. Many times it's an entire category, other times, certain brands or products.

Ice Cream: Ice cream has downsized twice in the last five years. Looking at the ice cream containers from outside the door of the grocer's freezer, the container appears to be the same. Until you pick it up and really pay attention. The carton is thinner from the side. The original size of a carton of ice cream was a half-gallon (2 quarts) then it went down to 1.75 quarts. Now, at an all-time low of 1.5 quarts.

Hellman's Mayonnaise: This everyday spread was originally packaged in 32 ounce containers. Now, 30 ounces and virtually impossible to notice visually.

Shredded Cheese: One of the newest downsized products. Pay attention when you grab for a bag of shredded cheese! Some brands have decreased from 2 cups to 1.75 cups of the shredded variety. Also, without a price decrease.

Cake Mixes: Also a newer downsize. Traditionally the boxed mixes were 18.25 ounces. New boxes (which are visibly smaller only if help side by side) are only 15 ounces. We did an exact cup by cup measurement and it came out to a half of a cup less. This can make a huge difference if you are following recipes that call for an 18.25 ounce cake mix.

Sugar: If you didn't know that sugar was originally in a 5 pound bag, you probably wouldn't even notice this downsize. Sugar is now in a standard 4 pound bag. At the same price, of course.

Yogurt: Many brands of individual serving yogurt have decreased their products by 25% without a change in the price.

Other downsizes (per CNNMoney):
- Canned tuna went from 6 ounces to 5 ounces
- Tropicana Orange Juice went from 96 ounces to 89 ounces
- Some Kellogg's Cereals have gone from 11 ounces to 8.7 ounces
- Hershey's Special Dark went from 8 ounces to 6.8 ounces

What product have you seen go down in size? Did the price match? How do you feel about these changes?

6 Hot Nail Trends

2011-09-26T13:53:00.001-07:00

By: Jennifer Personette

While I have always been an addict of all things to do with nails, they are currently all-the-rage! Here's a breakdown of the six hottest trends and how to get them.

Accent Nails!

The simplest way to get an accent nail is painting all of your nails one color and leaving one nail for a different shade of the same color. Or one nail with glitter. Or a drastically different color.

Twists on a French Manicure

French Manicure Directions (substitute traditional french colors for pastels, metallics or any shade you like).

1. Apply french manicure strips to use as a guide. Apply the color that you have chosen for the tip area. Wait five minutes until the polish is dry and then remove strips.

2. Use the main color you have chosen to the unpainted portion of your nail. If you have a more steady hand, I would recommend doing this process without strips and reverse the order I have shown here.

The first example shown uses a glitter polish for the tip and a clear coat for the entire nail. The process above can be used for the second example. The black example shown above uses a matte black for the entire nail and a shiny clear coat for the tip.

Bling

Don't be afraid to shine. These looks can easily transition from day to evening.

Some of my favorite shades:
- Pros and Bronze, OPI
- Silver Lining, China Glaze
- Teenage Dream, OPI

Shades of Light

OPI has a "try it on" feature. You can select your skin tone and nail length and see how OPI shades will appear on "your" nails.

Some of my favorite shades in "Shades of Light" trend:
- Baby's Breath, Essie
- Step Right Up, OPI
- Oyster Shell, MAC

Nail Strips

I have found that the strips stay on pretty well. Much longer than a normal manicure. Beware if you get into salt water -- they start to deteriorate. Overall, I think they are great.

Here's how to apply:

Step 1. Select the size strip that fits your nail.

Step 2. Peel off the clear plastic and peel the polish strip off the paper backing

Step 3. Pop off the silver tab

Step 4. Place the nail polish strip on your nail and match it up with your cuticles, then smooth it out over your nail.

Step 5. Use the flat edge of a cuticle stick to run it along the edge of your nails, so that it completely adheres to your nail.

Step 6. Smooth the excess over the edge of your nail and fold it down, then file off the excess.

Where to buy: Target and Sephora.

Designs

Here's where you need to get a little creative and apply a little more skill than the previous trends. The center example is from a website that is not in English. So, I simply used Babblefish to translate it for you to use!

Materials: You will need scissors, a pale nail polish color, newspaper, vodka and a top coat.

Step 1: Put vodka in a glass. Cut small pieces of newspaper large enough to cover your nails.

Step 2: Paint your nails by applying a base coat and two coats of the pale color.

Step 3: When your nails are dry, soak them in alcohol.

Step 4: Cover your nails with small pieces of newspaper. Remove pieces of newspaper slowly.

Step 5: Let dry and apply a layer of top coat.

What are your favorites? Which will you try?

Standard Sizes in your Home

2011-09-23T15:15:00.000-07:00

By: Jennifer Personette

Two things I always keep in my purse: measuring tape and a list of measurements.

My list of measurements includes the sizes of my personal furniture, each room in my home, as well as standard sizes of other common household items. Here is the list of standard sizes that I have compiled over the years. You never know when the list will come in handy...especially when you are shopping.

Standard Sizes:

Standard Dishwasher Size: 24" wide x 35" high
Standard Side-by-Side Refrigerator Sizes: 32: wide x 99" high
Standard Refrigerator with Bottom Freezer: 30" wide x 66" or 67" high
Standard Refrigerator with Top Freezer: 28" wide x 61.5" high
Standard Microwave Size: 19" wide x 10.5" high
Standard Stove Size: 48" tall x 24" wide x 36" deep
Standard Cabinet Sizes: Base cabinets - 24" deep, 34 1/2" tall, Upper cabinets - 12" deep and usually 30" or 42" tall
Standard Island Height: 42”
Standard Mantle Heights: 42-48”
Standard Ceiling Heights 8’ or 10’
Standard Curtain Sizes: 54”, 72” and 90” long and 46" , 66" , and 90" widths –
Standard Door Sizes: range from 2’ 0” x 6’ 8” to 3’ 0” x 6’8”
Standard Bar Stool Heights: 29” to 32”
Standard Chair Height: 18-20”
Standard Counter Height: 3 feet
Standard Vanity height: 34" to 42" high
Standard Twin Bed Size:: 36" wide x 75" long
Standard Extra Long Twin Bed Size: 39" wide x 80" long
Standard Full/Double Bed Size: 54" wide x 75" long
Standard Queen Bed Size: 60" wide x 80" long
Standard California Queen Bed Size: 60" wide x 84" long
Standard King Size Bed: 76" wide x 80" long
Standard California King: 72" wide x 84" long

Are there other sizes that should be added?

Upcyled Window = Art

2011-09-22T15:10:00.000-07:00

My friend had this old, dirty window outside of her house. As she was about to throw it out, I had an idea.

I used the window and a few other inexpensive materials to make one of my favorite works of art in my home:

Here's how I did it.

1. CLEAN! The window had been sitting outside for years. It was completely dirty. I used a dry cleaning brush to remove all of the loose dirt. Then, I simply used windex on the glass panes and a damp cloth on the wood.

2. I liked the way the window looked with the original white paint and years of wear and character. So, I chose not to paint my window. If you would like to paint yours, simply sand down the current paint and wood, prime and paint any color you wish. (Don't forget to tape the glass panes with painters tape for easy clean up)

3. I picked out a craft paper to use for the back. I originally thought about using fabric, but it was harder to adhere to the back and it was 5 times the price. You can get craft paper like the one I used at your local art store or from The Paper Studio. Make sure you buy large format paper so you don't have to worry about any seems. You can even use a beautiful wrapping paper!

4. Adhering the paper to the back of the window frame was easy. I simply used scotch tape so that I could easily move it back and forth until the design lined up the way I wanted. Then, I stapled the paper into place.

Voila!

The Very Best of Etsy

2011-09-21T13:00:00.000-07:00

By: Jennifer Personette

You may have noticed that I like Etsy. A lot. In fact, I have so many shipments constantly coming to my house, the postman leaves treats for our two dogs! If you aren't familiar with the site, here is a good explanation from Wikipedia:

Etsy is an e-commerce website focused on handmade or vintage items as well as art and craft supplies. These items cover a wide range including art, photography, clothing, jewelry, edibles, bath & beauty products, quilts, knick-knacks and toys. Many individuals also sell craft supplies like beads, wire, and jewelry-making tools. All vintage items must be at least 20 years old. These items range from old boots and ice skates, to dresses, hats and scarves. It has been compared to "a crafty cross between Amazon and eBay," and to "your grandma's basement." (Thanks, Wikipedia)

I have compiled the very best of Etsy (in some of the most popular categories) just for you!
Leave a comment to share your favorite Etsy shops.

Vintage:
Fabulous Mess
A shop of one of a kind vintage finds. a hand picked collection of mid century modern and hollywood regency style furniture and decorative arts.

Jewelry:
Blonde Chick
Any kind of jewelry you can imagine. All handmade by a stay-at-home mom.

Home Textiles:
Mia & Stitch
Handmade textile items, mainly contemporary cushion covers, pillow cases, accent pillows, decorative cushions and curtains. All fabrics are high quality designed and printed mainly in Europe, USA and Japan.

Green:
Green at Heart
Custom braided rugs made from recycled t-shirts.

Edibles:
All Jarred Up
Here you will find scrumptious handmade treats in a jar. Each jarred treat is freshly prepared, sealed, and decorated making it the ideal goodie for presents, party favors, thank yous, or just an afternoon snack for you and your family.

Kids:
The Trendy Tot
You will find happy little skirts, dresses, pants and outwear for your little ones here.

Plants/Living Things:
Succulents Galore
Succulent plants and cuttings of Aeoniums, Echeveria, Jade, Crassula, Sempervivum, Aloe, Sedum, and cacti.

Art:
Focus Line Art
Modern Design Art and Repurposed Paintings on Wood by Tracy Melton

Pets:
Rover Dog
Taking a refreshing departure from pink ruffles and glittered decals, Rover introduces the new approach to dressing your dog. Classically tailored garments paired with fresh detailing epitomize the Rover style. Handmade in Toronto, Canada, each Rover piece is uniquely crafted using high quality fabrics and finishes. The Rover collection is both timeless and refined, defining the style and attitude of a new generation of dog owners.

Paper:
Earmark
Earmark Invitations has been creating happiness since 2002!

6 Kitchen Gadgets that I Can't Live Without: Under $20

2011-09-20T15:11:00.000-07:00

Citrus press. I use this all of the time. For lemons, limes, oranges -- cooking, cocktails or . It's so easy to get all of the juice from the fruit, without having to pull out my electric citrus juicer! It doesn't hurt that I love the colors and it is dishwasher safe.$16.95 at Crate & Barrel

Rice Cooker. I'm not sure why I ever made rice on the stovetop. It always burned to the bottom of the pot or it was too watery or the rice was never tender. I finally made the investment in

this handy little rice cooker. Now, I have perfect rice every time, in about 15 minutes with no

babysitting.

$14.99 at Target

Wire Racks are amazing. I use them for cooking and for cooling. The best bacon wrapped shrimp are made by using this rack on a baking sheet. The surface is non-stick so cleaning is a cinch!

$14.95 at Williams-Sonoma

Why did it take so long for someone to think of the ever-useful Spoonula?! I use my spoonula for everything. Really. Stovetop

cooking, stirring, icing cakes, and of course scraping bowls!

$14.95 at Cookware.com

Silpat Baking Mats keep foods from sticking while baking and makes cleaning cookie sheets a breeze.

$18.70 on Amazon.com

Microplane Grater and Zester. This terrific tool tests citrus perfectly, grates ginger and even chocolate! Make sure you invest in a quality grater like this Microplane brand grater. It is worth it, but still under $20.

$14.95 at ChefsCatalog.com

What are your favorite kitchen gadgets?

Chevron Obsessed

2011-09-19T16:00:00.000-07:00

By: Jennifer Personette

I have been lusting over beautiful chevron prints for the last year. I'm starting to see many more accessible items for us regular people on regular budgets!

Here are some of my favorites:

I just ordered these beautiful pillow covers from an Etsy store (Fabric Junkie). They are lovely and only $30 for the pair. I bought pillow inserts from Ikea for $3 each to top it all off!

I love Etsy sellers! They love what they are doing and they are so willing to work with you! Not to mention, it is a great way to get affordable designer-inspired home goods! These are from Castle Creek Designs.

I'm sure you've heard the hysteria around Missoni for Target. I got the privilege of being at Target the morning of the launch. Only to find everything wiped out! Everything. I was assured that product will be replenished over the next few weeks. There are a few items available on the website, but most are unavailable. This scarf is a great pick from the collection. The colors, the print, the infinity scarf. And the best part $24.99!

I have been eying chevron patterned rugs for a long time. Unfortunately, most of them were designer styles and cost upwards of $700. I was thrilled to find this rug for $69 at Urban Outfitters. I ordered it and I am using it in my home art studio. The quality is great and it is holding up well. I love the texture and it looks high-end. This is a must have rug at $69!

My next challenge: finding some great nail polish chevron art!

What are your favorite chevron products?

Quiche and Eclairs

2011-07-30T11:54:00.001-07:00

By: Sherry Ison Personette

Well, you know being a teacher isn't always what it is cracked up to be; you know having two months off during the summer, just to stay busier than you are during the school year. I might have been off from school, but have stayed sooooo busy in the kitchen and traveling. Phil and I have been to just about every beach there is on the east and gulf coast. We finished our travels with a week long trip to San Diego! Wow, school starts Monday and am I ready? No, but I will be by the first day of school, which is August 5. I wanted to post some pics and recipes from the last class I had in July. Six of the sweetest children were in my quiche and eclair class. I forgot to take pics of the finished products all wrapped and ready to go, but they were amazing!

Sausage Quiche
Refrigerated or frozen pie crusts (deep dish)
½ pound pork sausage, fried and drained
½ cup milk
½ cup mayonnaise
1 T. cornstarch
1/3 cup green pepper, chopped
1/3 cup onion, chopped
2 eggs
1 ½ cups shredded cheddar cheese
Salt and pepper, I use this lightly since the sausage is seasoned
Arrange your pie crust in your pan; do so carefully, as not to stretch it. The more you stretch, the more it will shrink. Lightly beat the eggs and add all the ingredients in a large mixing bowl. Pour into pie shell. Bake at 350 degrees for 30-40 minutes. You can eat this immediately or cool, wrap, and freeze. To reheat: Place in a 350 degree oven for another 30-40 minutes. If the edges begin to over brown, cover edges with foil. This is just as good frozen and reheated as it is made fresh. Double quiche recipe for 2 and put 3 cups mix in @ pie shell.

Eclairs
2/3 cup butter
1 1/3 cups water
1 1/3 cups flour
¼ t. salt
5 eggs
1 large box instant vanilla pudding and milk
1 1/3 cups heavy whipping cream
1/3 cup powdered sugar1 ½ t vanilla
Icing
1 oz. chocolate, 2 T butter, 1 1/3 cups powdered sugar, 1 t vanilla, drizzle of warm water
1. Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
2. In a medium saucepan, combine 2/3 cup butter and 1 1/3 cups water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
3. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
4. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/3 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 1/3 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

Dill Dip

2011-02-05T09:05:00.000-08:00

By Sherry Ison Personette

Super Bowl XLV is almost here, what better accompaniment for chips than a homemade dill dip. I have never made this dip without everyone loving it and wanting more. It makes a bunch and it's always the first thing to disappear. One of the great things about it is, it tastes great with the chips the guys always go for, and it is delightful with veggies as well for the girls who are watching their weight! If by chance you have leftovers, try it as a topping on baked potatoes. Wow! You might want to keep it on hand just for the potatoes.

Mix together the following ingredients, keep refrigerated.
1 cup sour cream 1 cup mayonnaise
1 T. minced onions 1 T. parsley flakes
1 t. seasoning salt 1 t. dill weed

Grilled Veggie Panini

2011-01-18T15:54:00.000-08:00

By: Sherry Ison Personette

I was just perusing my pics and came across these pictures I took last fall, of this great panini I made. I was going to blog about it then, but forgot. So, I've got to tell you about it now.

Last October, a dear friend Jill, whose granddaughter happens to be in my class, brought me a huge cardboard box filled with fresh veggies from her garden. As soon as I opened the box I saw the smooth, purple eggplant, slim, unblemished zucchini, shiny, 10" cubanal peppers, ( I've also seen them spelled cubanel), juicy, Roma tomatoes, and fresh peas (I shelled these and cooked them up as a side dish), I went nuts! Really, I wanted to check out of school early so I could get cooking! I couldn't wait to get home to make something!!!! I knew I wanted to keep it simple so I could get the fresh unadulterated taste of the freshly picked vegetables. Without going to the grocery store, I had a loaf of Italian bread, fresh basil, fresh mozzarella cheese, and some red onion, so I decided to get grilling. I sliced the veggies and lightly coated them with olive oil, sprinkled them with Kosher salt and freshly ground black pepper. I grilled them on medium heat for about 8 minutes. At the same time, I left the cubanal pepper whole, and charred it until mostly black. Then, I placed it in a paper bag so the heat would make the skin easy to remove. See the picture.

I sliced the bread and layered the mozzarella cheese, fresh basil, and all the yummy grilled veggies right on top. Wow. What a sandwich. Lastly, I wrapped it up in foil, put it back on the grill and smashed it with a couple of bricks until the cheese was stringy.

When pictures alone can make your mouth water, it's gotta be good. I hope you get the chance to try it very soon.

Chicken Kiev

2011-01-15T16:43:00.000-08:00

By: Sherry Ison Personette

Chicken Kiev

6 chicken breasts
¾ c. melted butter
1 1/2 cups finely ground bread crumbs
4 T. grated Parmesan cheese
1 ½ t. oregano
1 ½ t. basil
¾ t. garlic salt
1/2 cup white wine
3-4 sliced green onions

Melt butter in a shallow dish. Set aside. Combine bread crumbs, cheese, and spices. Dip chicken in melted butter, then coat with crumb mixture. Reserve leftover butter. Place chicken on a cookie sheet with a raised rack (that has been sprayed with Pam). Bake at 375 degrees for 45-50 minutes, until lightly browned and tender. Add the wine, green onion and reserved butter together. Remove chicken from oven and pour this mixture on each piece. Return to oven for 5 minutes longer. Serve chicken over noodles or rice. It is very good with rice pilaf.Cut 2-3 green onions lengthwise to garnish the chicken on the plate.

This is a really quick and easy recipe for a fantastic dinner. I usually use frozen chicken breasts. I take them out of the freezer in the morning before school, and put them in a bowl of water and into the frig to begin the thawing process. When I get home, they are almost thawed. I change the water and let stand about an hour. The oregano in this recipe will make your house smell so good, like an Italian eatery. Whenever I've served this to guests, they think I've taken all day to fix the meal! I think you'll really like the ease of preparation, presentation, and taste!

Cheese Wafers

2011-01-12T15:18:00.000-08:00

By: Sherry Ison Personette

2 cups all purpose flour
2 cups rice krispies, crushed
2 cups grated sharp cheddar cheese, at room temperature
1 cup softened butter
1/2 -1 teaspoon cayenne pepper
Mix all the ingredients together, you'll probably want to use your hands to mix well. Roll into teaspoon sized balls. Use a fork dipped in flour to make a crisscross pattern as you would on peanut butter cookies. Now top with half a pecan. Bake at 350 degrees for about 10 minutes. The first time you make these, I would suggest using the 1/2 teaspoon cayenne pepper. If they weren't hot enough for you, next time use a whole teaspoon!

Lemon Curd

2010-07-24T19:44:00.000-07:00

By: Sherry Ison Personette

Tart, fresh, and very lemony parfaits! Cool and easy summer treats are the best way to enjoy a very tasty dessert and not sweat it! Purchase an Angel Food Cake at your grocers. Use fresh blueberries, raspberries, or strawberries. Layer 3-4 cubes of Angel Food Cake in the bottom of a parfait glass. Carefully top with 2 T. lemon curd and 2 T. fresh berries. Repeat this until you have reached the top. Use a fresh mint spring to garnish.

Lemon Curd

3 large eggs
1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon finely shredded lemon zest
3/4 cup granulated white sugar

4 tablespoons unsalted butter, at room temperature and cut into small pieces

In a stainless steel bowl placed over a saucepan of simmering water, (or a double boiler) whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream) . This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps, if you have cooked over very low heat and stirred constantly, there shouldn't be any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Summer Salad

2010-07-20T13:19:00.000-07:00

By: Jennifer Personette

Serves 4-6 as a side salad

(1) Bag of Fresh Salad Spinach
(2) cups of Sliced Strawberries
(3/4) cup of Walnuts
(4-6) oz Crumbled Gorgonzola

Dressing:
(1/4) cup Canola Oil
(2) T Apple Cider Vinegar
(1) T Sugar Dash of Paprika

1. Arrange walnuts in a single layer on a cookie sheet and bake 8-10 minutes at 350 degrees until golden brown.

2. Mix dressing ingredients by shaking in a cup or bowl with a lid.

3. Put the spinach in a large serving bowl and toss with the well-blended dressing.

4. Add sliced strawberries, walnuts and gorgonzola and mix well with the greens.

Serve with any summer BBQ recipe and corn on the cob!

Mango Madress

2010-07-20T13:13:00.000-07:00

By: Jennifer Personette

On a recent weekend trip with our closest friends to Big Bear, James introduced everyone to a new favorite drink: The Mango Madress! Thanks James!

3 oz OJ
3 oz Cranberry
1.5 oz mango rum
1 oz (or to taste) of light or golden rum
Ice Cubes
Lime wedges

Fill a cocktail shaker with ice cubes. Add each of the liquids and shake until frothy. Pour into small glass and garnish with lime wedges.

Roasted Corn and Avocado Salsa

2010-07-13T15:15:00.000-07:00

By: Jennifer Personette

14 ears of sweet corn
8 avocados, diced
4 medium tomatoes, diced
1/2 white onion, diced
One bunch of cilantro, chopped (leave out as many of the stems as possible)
Juice of two limes
3-4 Tablespoons Olive Oil
Salt and Pepper to taste

1. Soak the ears of corn in water, about 30 minutes.
2. Peel back the husks (but don't totally remove them) and remove all of the silk and brush the corn with olive oil and sprinkle with salt. Re-wrap the husks around the cob.
3. Grill the corn on an outdoor BBQ on medium heat for 15-25 minutes.
4. While the corn is cooling, combine the other ingredients (carefully so you don't mash the avocados).
5. Cut the corn kernels from the cob and add to the combined ingredients. It is important the the corn is cool at this point.
6. Combine all and add salt and pepper to taste.

Serve with tortilla chips!

Cookie Bouquet for Kids

2010-06-29T12:31:00.000-07:00

By: Sherry Ison Personette

Yesterday I had 4 rising 1st graders for a "Cookie Bouquet" class. We baked sugar cookies on sticks, chose way cool vases, painted, bagged, and tied our cookies in clear bags with colorful ribbbons, before designing our bouquets. Here are some pics!

My "Not So Secret" Cornbread

2010-06-28T19:54:00.000-07:00

By: Jennifer Personette

Okay, I am back. Sorry for the vacation.

Everyone always loves my cornbread. Contrary to most cornbread, mine is always moist and so perfect, you have to eat it with a fork. What most people don't realize is that I use a boxed mix as my base. Don't get me wrong, I add a lot of things to it. So, here it is:

2 boxes Jiffy Corn Muffin Mix

2 eggs

1/2-3/4 cup milk

1 tub Sour Cream

2 cans of Creamed Corn

1 tsp Sugar

1/4 cup Butter

In a large bowl, prepare the corn muffin mix as directed. Once combined, add Sour Cream, Creamed Corn and Sugar. Let the mix sit about 15 minutes before baking. While waiting, melt the butter in a 9x13 pan at 400 degrees.

Pour the mix over the melted butter and bake for 40-45 minutes -- until the top is slightly brown and when you shake the pan back and forth it doesn't "jiggle" and looks solid.

No need for butter or anything else!

Roasted Corn Salsa

2010-06-16T07:36:00.000-07:00

By: Sherry Ison Personette

My summer classes for kids began this week. Yesterday we shucked corn and made this fabulous salsa. If your children are bored already this summer, try this at home. They will love shucking the corn, chopping the veggies, and eating this delectable dish!

Roasted Corn Salsa
6 ears of corn
1 can of original Rotel tomatoes
1/3 cup chopped fresh cilantro
3-4 cloves chopped fresh garlic
Chopped jalapeno-optional
Salt, pepper, and olive oil.

Clean and shuck corn. Place corn on cookie sheet, rub with olive oil, salt and pepper. Place in 400 degree oven to roast for about 30-45 minutes. Remove from oven and cool. Place all other ingredients in a bowl. Cut cooled corn off cob and add to tomato mixture. Serve with tortilla chips.

Keylime Cheesecake

2010-04-22T19:49:00.000-07:00

By: Sherry Personette

Who doesn't like cheesecake? Well this one is so coooool and refreshing. Since strawberry season is here, I thought it would be nice to garnish it with fresh strawberries, yum!

For the crust:

2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup butter, melted

Process graham crackers in a food processor. Add the sugar and melted butter. Process.

Sprinkle into a 9" springform pan and press down and up the sides.

Ingredients for filling:

3 (8-ounce) packages cream cheese, softened

1 1/4 cups sugar

3 large eggs

1 (8-ounce) container sour cream

1 1/2 teaspoons grated lime rind

1/2 cup Key lime juice

Garnishes: strawberry halves, lime slices, lime zest
Preparation:

Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups sugar, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream, rind, and juice. Pour batter into crust. Bake at 325° for 1 hour and 5 minutes; turn oven off. Partially open oven door; let stand in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan, releasing sides. When cool, refrigerate. Take out of refrigerator and run a long straight spatula between the crust and the bottom of the pan, it should separate easily. Slide unto serving plate. Garnish with the strawberry halves, lime slice, and lime zest!

7 Layer Taco Spread-Priceless$$$$

2010-04-20T18:22:00.000-07:00

By: Sherry Personette

Would you believe this simple 7 Layer Taco Spread, cost my friend Susan, $85? You ask, "How can that be?" Well, it all started when several of us at lunch last week were planning a pot luck for the following day. She said she wanted my recipe for guacamole, so I told her to visit twolimesplease.com to get my recipe. She was going to use it as one of the layers in her taco spread. First of all she purchased very expensive avocadoes at $3.00 each, maybe they were organic. When she got home and tried to fork mash them, she didn't like the way they resisted the smash, so she decided she needed to run them through a foodprocessor, which she didn't have. Off she goes once again to the store, and purchases a $65 foodprocessor. While there she decides to buy a garlic press for $8 to process the garlic cloves. So, with the ingredients, a new foodprocessor, and a new garlic press, Susan spent $85 to make this taco spread. Well, the joke at lunch that day was the expensive dish she made, from my recipe! PLEASE, don't go out and buy things you don't need. When in doubt drop me an email, I'll be happy to help with any problems you encounter. Susan is a great cook and an even better friend, so Susan, please don't take this personally, just learn from a very expensive mistake! Anyway, it looked so pretty I took this picture.

Santa's Helpers 2009

2009-12-23T17:59:00.000-08:00

By: Sherry Personette

Santa's Helpers were hard at work baking up some fantastic Christmas treats. My December Kids' Cooking Class featured a stacked Christmas cookie tree, cocoa mix, and a layered brownie mix in a Mason jar! To make the stacked cookie trees, each child needed 14 sugar cookies. The graduated sizes were alternated by turning the points of the stars in a different direction to produce the look of a tree. We used royal icing to cement them together then to decorate the branches. Different colored candies and sprinkles were the finishing touch to make the trees sparkle. The cocoa mix was placed in a clear pastry bag, then we added chocolate chips and marshmallows on top. Some even opted to add some sprinkles of peppermint. Of course to really resemble a nutty buddy ice cream novelty we then added a red gumdrop to the very top!

You've probably seen the cookie mixes that are layered in the Mason jars that look a lot like layered sand. We had the same idea, but made our own brownie mix and layered it in jars then topped with a pretty circle of Christmas fabric and a bow! The kids went home with their arms full and smiles on their faces. Merry Christmas!

My Granddaughter's First Birthday!

2009-11-03T15:30:00.000-08:00

By: Sherry Ison Personette

Yes, those of you that know me well, know I can't stop talking about Collette. Last week we celebrated her first birthday! My daughter-in-law, Mandy decided on a "Pink Poodle" party, which happens to be the decor of her room. The wheels started turning and we came up with some fun ideas. I made a pink poodle cake, paw print chocolate suckers, poodle shaped cookies, and dog bone shaped PB&J for the kids. Mandy also asked me to make a skirt for her high chair. I hope these ideas and pictures will give you some fun ideas at your next party. If you want to know how I made the cake, leave a comment, I will get back to you,(I made a separate cupcake-cake for her to bite into).

Autumn Treats Class for Kids

2009-10-16T11:59:00.000-07:00

By: Sherry Ison Personette

Saturday, October 31-Autumn Treats

9:00-12:00 or 1:00-4:00

Students will make granola bars, chocolate mice, a decorative pumpkin cake, and carmel apple cider. Everything baked will be taken home!

Registration fee: $45
Ages 6+
Registration fee is required to register for classes.

Pumpkin Roll

2009-10-15T19:25:00.000-07:00

By: Sherry Ison Personette

Pumpkin Roll

This cooler weather has really made me get my Fall recipes out and my ovens been blazin'.

Apples, cinnamon, pumpkin, oh my! I love to make this pumpkin roll, and I especially like giving it to someone special. It looks hard, but it's not. Don't let it intimidate you, try it this weekend.

Pumpkin Roll
You will need a 15 x 10 inch jelly roll pan and a thin, clean dish towel.
Cake
1 1/2 cups all purpose flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. cloves
1/2 t. salt
6 large eggs
2 cups granulated sugar
1 1/3 cups pure pumpkin
Preheat oven to 375 degrees. Lightly spray a jelly roll pan with non stick cooking spray to hold the wax paper. Line with wax paper, some can stick up around the edges.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13-15 minutes or until top of cake springs back when touched. IMMEDIATELY loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with the short end. Roll on counter. Let set wrapped in towel until cooled. Meanwhile, beat cream cheese, powdered sugar, butter and vanilla extract in small mixing bowl until smooth. Carefully unroll cake, remove towel and spread cream cheese mixture over cake. Reroll cake and wrap in plastic, refrigerate at least one hour. Sprinkle with powdered sugar before serving.
Filling
1 8oz. pkg. cream cheese
1 cup powdered sugar
6 T. butter
1 t. vanilla

2009-10-13T18:35:00.000-07:00

By: Sherry Personette
This is my recipe that was published last fall in the Valdosta Newcomer's Magazine. It's not only delicious, but really has a wonderful autumn aroma!

Sherry’s Fresh Caramel Apple Cake

INGREDIENTS:
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon cinnamon
½ teaspoon cardamom
3 eggs
2 cups sugar
1 1/2 cups vegetable oil
3 cups peeled, chopped apples, I like to use Fuji or Gala
1 cup chopped walnuts
½ cup of raisins (plump in 1 cup boiling water for 10 minutes, drain)
2 teaspoons vanilla
PREPARATION:
Sift together the flour, baking soda, salt, and cinnamon and cardamom; set aside. Beat eggs; add sugar and oil and beat for 3 minutes. Gradually stir in sifted dry ingredients. Fold in apples, walnuts, plumped raisins, and vanilla.
batter into a greased and floured 10-inch tube pan and bake at 350° for 1 hour and 15 minutes. Pour topping over the cake as soon as it comes out of the oven.
CARAMEL GLAZE
1 cup light brown sugar, firmly packed
1/4 cup milk
1/2 cup (1 stick) butter Combine topping ingredients in a saucepan. Bring to a full boil and boil for 3 minutes. Pour over cake right out of the oven. Let cool, loosen sides, invert on a plate, then invert on another plate, topping-side up.

Lemon Squares

2009-08-29T18:22:00.000-07:00

By: Sherry Ison Personette

These are soooo yummy! They make a bunch too. Yields 56-2" squares so they are great when you need to feed a flock of people.

1 1/2 cups softened butter

3 cups all purpose flour

1 1/3 cups powdered sugar

Mix the above and pat in a lightly sprayed 12" x 17" cookie sheet. Bake at 375 degrees for 20 minutes or until lightly browned. While this is baking prepare the following mixture:

6 eggs

3 cups granulated sugar

6 T. all purpose flour

Juice from 2 lemons plus 1t. of fresh zest

Beat the above 4 ingredients until bubbly. When the crust comes out of the oven pour this mixture on top. Return to oven for 20-25 minutes. Remove, cool slightly and cut into 2" squares. Sprinkle generously with powdered sugare while still warm.

Dill Dip

2009-08-09T18:15:00.000-07:00

By: Sherry Ison Personette

This is a great dip for chips or veggies. Make ahead so flavors will have time to marry.
1 cup sour cream 1 cup mayonnaise
1 T. minced onions 1 T. parsley flakes
1 t. seasoning salt 1 t. dill weed
Serve with chips or veggies!

Cookie Monster

2009-07-09T19:02:00.000-07:00

By: Sherry Ison Personette

The cookie on top is the chocolate raspberry canoe!

I have to admit, I am the cookie monster! I have always loved sweets, but cookies are my favorite. Last week my husband took me to the beach for some R & R. Each morning started with donuts at the Lighthouse Donut Shop located on Gulf Boulevard at Indian Rocks Beach, Florida. We actually waited in a line outside the building to get inside. I tried the raised cinnamon and sugar, raised chocolate frosted, raised chocolate with sprinkles, and the apple fritters. Yum, yum. They have to be the best donuts I've ever had. I mean better than those two very popular national stores you are familiar with.

After several hours of too much sun, we headed for Frida's Cafe on Ulmerton Road in Largo, Florida. This is a fabulous bakery that specializes in cakes and European cookies! I hope you get a chance to visit Frida's, but trying to decide what you'll order is a difficult task. I tried several things. I sampled a Swedish dream cookie, chocolate raspberry canoes, almond cookies, pecan bars, brownies, and a couple of others that I can't even remember the names of these delicious delicacies. One day we also ate lunch there. I would recommend Frida's Cafe to anyone that has a sweet tooth. It's fun to watch them decorate the cakes too!

My fun didn't stop here. My husband knows how much bakeries mean to me, so he suggested we go up to Tarpon Springs, Florida. The sponge docks are located here in this cute little Greek village. We ducked into the National Bakery on Athens Street and of course after asking what the name of everything in the store was, and what it was made of, I finally decided on only 8 items. I would love to tell you what I tried, but I can't pronounce them, or spell them! You will have to try them for yourself. I loved everything I picked out. The last day on our ride home, I had my little snack baskets in the back seat of the car, where I could reach back and have a little snack along the way. To my husbands surprise, I still had some left when we got home! I think now I'll have to go on a diet. Vacations are supposed to be special and this one definitely was. I love to go to the beach!
Check out Frida's website:
http://www.fridascafe.com/

I Don't Even Know What Day It Is

2009-07-06T09:29:00.000-07:00

By: Jennifer Personette

Bridesmaid Bootcamp is just what I do now. I have lost count of the days and it is just a normal part of my day.

I am still walking the dogs an hour in the morning and then doing another hour of cardio and lifting in the evening. This weekend I got to hike one of my favorite trails which burned at least 1200 calories!

Pounds lost to date: 10
Pounds left to lose: 40

Right on track.

Day 4 of Bridesmaid Bootcamp

2009-06-21T18:18:00.000-07:00

By: Jennifer Personette

Some say I can't do it. But I know I can.

I have already discovered the hardest part: cocktails. I love my gin and tonics with two limes (please). However, my regular gin and tonic costs me about 300-400 calories a pop.

So, this weekend I was on a quest to find a cocktail that can fit within my allotment of 1700 calories a day.

The answer: Raspberry Vodka and club soda. 100 calories per drink!

There are tons of flavored vodkas out there -- and I intend to sample all of them, with no calorie soda of course.

I can still have a couple drinks for happy hour or on the weekend and not blow my whole diet!

Holy Guacamole!

2009-06-21T10:37:00.000-07:00

By: Sherry Personette

Last week my sweet, GREAT nieces visited with me. We enjoyed the beach, shopping, and eating. Lauren and Sam are from Indiana and try to visit with me every summer. I know how to take advantage of a good thing, they are great in the kitchen. Lauren's recipe for guacamole is the one I always make. I thought I'd share it with you. I might have made a few small changes.

2 ripe avocados
2 Roma tomatoes
2-3 cloves of garlic
1/4 cup of chopped fresh cilantro or 1 t. dried
1 t. lemon juice
2 t. lime juice
salt to taste

Scoop out the avocados and mash with a fork. Finely chop the tomatoes and garlic, and add to avocado mixture. Add the chopped cilantro, juices, and salt. Lauren also adds finely chopped onion, I don't, I just use more garlic!

I like to make my own tortilla chips from flour tortillas. I use my kitchen shears and cut the tortillas into dipping sized pieces. Arrange them on a cookie sheet and lightly coat with olive oil. Sprinkle with Kosher salt and bake at 400 for about 8 minutes, until lightly brown.

Day 2 of Bridesmaid Bootcamp: Yummy and Easy Smoothie

2009-06-19T14:07:00.000-07:00

By: Jennifer Personette

So, it is day 2 and I am still alive.

Here is the yummy and SUPER easy smoothie I made this morning:

4-7 strawberries
1 banana
1/3 c raspberries
1 serving of Yo Baby organic Pear yogurt

Blend and enjoy!

I Started Bridesmaid Bootcamp Today

2009-06-18T14:46:00.000-07:00

By: Jennifer Personette

What does that mean?

It means I'm going to be blogging about my super nutritious diet of 1700 calories a day. I am on a self-managed program to lose 50 pounds by September 19 when I am the Maid of Honor in my best friend's wedding. I have done the math. Everyone that knows me well, knows that deep down inside I am just a big nerd that loves math and numbers and spreadsheets. I have to burn 3500 calories each day (1000 of them through exercise and 2500 just from being alive).

So, after my morning walk with my dogs (don't worry, I am doing more than just walking to burn 1000 calories a day), I created a great scramble that turned out quite delicious.

Pepper and Onion Scramble (approx 300 calories including fresh strawberries)
2 eggs (one whole and only the white of the second)
1 green onion, white and green parts, chopped
1 mini red pepper, sliced into half rings
1 mini orange pepper, sliced into half rings
1 mini yellow pepper, sliced into half rings
2 T fat free milk
1/2 slice of 2% American cheese
1/2 slice of reduced fat provolone cheese
Sea salt to taste

Whisk the eggs and milk and add a few pinches of salt. Pour eggs into a medium-high skillet (that has been sprayed with non-stick spray). Allow eggs to cook for about 30-45 seconds before scrambling them. Add the onion and pepper rings. Allow eggs and onion/peppers to cook, but don't overcook. You still want the eggs to look slightly wet or moist. Turn the burner off and add sliced cheese to the top of eggs. Allow the cheese to melt and then fold into the eggs.

I ate this with a few fresh strawberries.

Enjoy!

80th Birthday Party

2009-06-07T11:00:00.000-07:00

By: Sherry Personette

I had the opportunity to cater an 80th birthday party the other day. This was just a "drop in" party for well wishes. I prepared cheese straws and carved a watermelon basket that had lots of colorful, juicy fruit inside. A 16 layer chocolate cake for the chocoholics, and 16 layers of alternating lemon curd and lemon buttercream satisfied both lemon lovers and chocoholics alike. The floral arrangements were so easy, using greenery and flowers from my cutting garden.

Bow Tie Pasta Salad

2009-05-22T13:18:00.000-07:00

By: Sherry Ison Personette

Bow Tie Pasta Salad

8 oz. bow tie pasta, cooked and drained
1/3 cup green bell pepper, diced
½ cup red bell pepper, diced
1/3 cup crumbled feta cheese
1 celery rib, thinly sliced
12 kalamata olives, pitted and quartered
12 cherry tomatoes, halved
Combine all the above in a large bowl. Serve with the dressing below. Try to use the white balsamic vinegar, the dark vinegar turns the pasta dark.
Dressing:
¼ cup white balsamic vinegar
¼ cup corn oil
¼ cup olive oil
1 T. chopped fresh parsley
1 green onion, thinly sliced
2 garlic clove, minced
1 t. lemon juice
1/4 cup fresh basil, chopped
½ t. dried tarragon
3/4 t. Kosher salt
1/4 t. fresh cracked pepper

Whisk together all ingredients in a small bowl until blended. Garnish with fresh basil.
You can add 2 cups chopped cooked chicken too!

Sherry's Summer Cooking Camps

2009-05-13T18:37:00.000-07:00

By Sherry Personette

Sherry's Summer Cooking Camps

Mexican Fiesta- Registration $95
June 9-11 (3 days) Ages 6+
9:00-12:00 or 1:00-4:00
We will create different Mexican dishes each day that will serve as our lunch together. Tamale sandwiches, quesadillas, taco pie, roasted corn salsa, and Mexican wedding cookies will be among some of our cuisine. We will focus on easy meals for kids to make! Ole!

Cake Decorating 101-Registration $35
Friday, June 12 * Ages 6+
10:00-12:00
Everyone takes home a cake.

Cake Decorating and Herb Garden- Registration $100
June 23-25 (3 days) Ages 6+
9:00-12:00 p.m. or 2:00-5:00
Children will learn the basic skills of cake decorating, and decorate a 2 layer cake. We will make rolled cookies, bar cookies, drop cookies, and pressed cookies.
We will learn about several herbs and plant an herb garden.
Children will take home their own decorated cake, an assortment of cookies, and their own herb garden. In addition, each child will receive their very own chef’s apron!

Advanced Cake Decorating – Registration $35
Friday, June 26 - Ages 13+ (no younger children in this class, please)
10:00-12:00
Everyone takes home a cake.

New Class for Teens!Party Foods and Tailgating-Registration $95
June 30-July 2 (3 days) Preteens and Teens Only!
9:00-12:00
Munch, munch, munch. Time to learn about all the great finger foods children and adults love to snack on. Each day we will focus on a different variety. Students will snack during class, and take the rest home!

Please forward a check for registration at the time of making your reservation. Reservations will not be accepted without a deposit. Class size is limited and classes usually fill quickly.

Call (229) 563-5417 to register.

Ever wonder where all the Blue Hairs are in San Diego?

2009-05-10T17:25:00.001-07:00

By: Jennifer Personette

I found them. They are at Ablie's Beef Inn. My friend Jamie turned 30 this weekend and her husband thought it would be funny to give her a taste of where she is headed in her old age: Early bird specials and a menu that promotes a good BM by the end of the evening.

1. Albie's is connected to the Travelodge. Enough said.

2. I think the place used to be a gentleman's club. Wood paneling, no windows, really stiff drinks, mirrors, and scary carpet.

3. The menu was certainly PC. From Carne Asada "Mexican Style" to Chicken Fried Steak "Southern Style" there was something for everyone.

Here is the description of the Fresh Fish of the Day: "Sometimes local and sometimes from other Countries but always prepared simply: grilled or broiled, depending on the fish variety." Cocktails.

At least they had a full bar. I was thinking ahead and ordered two drinks at a time. There is nothing worse than losing your buzz at an old folks home waiting on a refill.

They literally serve wine in a frosted glass and with a straw. I have picture evidence to prove it.

The carts the servers use to wheel around the food are reminiscent of airline food service and nurses doing their nightly rounds of medication. More proof.

I must admit that the filet wrapped in bacon was quite tastey. What was even more interesting was the full size carrot that accompanied my steak. Yes, a full size carrot. Just like Mr. Ed would have enjoyed.

4. Don't let them fool you about the piano bar. It's a keyboard. I guess "Keyboard Bar" just isn't as inviting.

Would I go back you ask? Certainly, the next time my Grandmother is in town and wants to cut a rug after she feasts on Steak Diane and washes it down with a Manhattan.

Bacon Wrapped Shrimp and Scallops with Citrus Salsa

2009-04-26T14:58:00.000-07:00

By: Jennifer Personette

I can't believe I am sharing my favorite (and signature) recipe! I hope each of you will try it and report back to me...I have kept it a secret for way too long...

I love to make this over the summer. I like to make the salsa and wrap the shrimp and scallops ahead of time. All I have to do is grill them right before serving.

Salsa:

- (3) blood oranges, chopped into cubes. If you can't find blood oranges, you can use a more common variety. I have tried about four different types of oranges and it turns out great every time.

- 2 green onions, chopped

- 1 T Chile Pepper Spice Blend

- 2-3 T Fresh Cilantro, chopped

- 1 T Olive Oil

- Salt and Pepper to taste

Section and chop the oranges into smaller 1/2 inch cubes, make sure to remove any of the pith (the white sections that taste bitter) and seeds as you go along. Add the green onions (make sure you are using the green and white parts). Add the Chile Pepper Spice Blend (you can add more if you like the heat). Chop fresh cilantro and add to the mixture. Finally, add salt and pepper to taste. Stir and store in the refrigerator up to 12 hours.

Shrimp and Scallops:

-20 Medium shrimp (washed, peeled, de-veined, and tails removed)

-8 Medium scallops (washed)

-14 slices of bacon

-2 T Olive Oil

-Salt and Pepper

-Bamboo skewers

Soak bamboo skewers for at least an hour before using. Lightly oil your outdoor grill before heating. Preheat the grill to Medium heat. I prefer to use only fresh shrimp and scallops. They can be found at any seafood market. Toss the shrimp and scallops in the olive oil and fresh ground salt and pepper. Let them sit at room temperature for ten minutes. Cut 14 slices of bacon in half. Wrap each shrimp and scallop individually with one slice of bacon. Add the wrapped pieces to as many skewers as you need, securing the bacon as you pierce each shrimp or scallop. It is important that shrimp and scallops are on separate skewers as they have different cooking times. Cook the shrimp skewers for 3-4 minutes, turning once. Cook the scallops for 6-7 minutes, turning once. The bacon should be slightly crispy, the shrimp should turn pink and the scallops should be opaque. After cooking remove the shrimp and scallops from their skewers.

Serving:

Top a leaf of Bibb or Boston lettuce with either a single shrimp or scallop and add a tablespoon of citrus salsa. I also love to have a bowl of fresh lime wedges on hand! Make sure you serve these while the shrimp and scallops are still hot!

Spinach Pasta Salad

2009-04-19T17:51:00.000-07:00

By: Sherry Ison Personette

I had a lovely time with family this weekend. I made this pasta salad and everyone loved it! My nieces, Alexis and Michelle and nephew, Greg, all who are "foodies" had seconds and asked for the recipe. So, here it is. Enjoy!

When toasting the pine nuts, sprinkle on a small pan and toast at 350 degrees until lightly browned. Watch carefully, they burn quickly. Let me know how you like this, it is a nice big salad when you go to a pot luck.

8 oz. Asiago cheese, grated

1/4 cup fresh parmesan cheese, grated
5 oz. sun dried tomatoes in oil
½ cup chopped red onion
¼ cup toasted pine nuts (you know I love these~aka pignolias) (scroll down)
1 small can sliced black olives

pepper to taste
1 # penne pasta, cooked, and drained
Dressing
½ cup corn oil (must be corn oil, not olive or vegetable)
1/4 cup rice vinegar
2 t. dry mustard
1 t. basil
1 t. oregano
1 ½ t. fresh minced garlic
1 t. salt
Combine dressing and pour over 1st mixture. Add 2 - 6 oz. bags fresh baby spinach.

Mini Cupcake Pops

2009-04-09T20:31:00.000-07:00

By: Sherry Personette

Okay, I couldn't stand it anymore. I've been eyeing Bakerella's mini cupcake pops for so long now, I finally got in the kitchen and made a batch. For my first time making these it sure did take a long time. They turned out cute, but mine must not have been so mini, because I only got 25 pops out of the recipe, not 60! I took these to my Sunday School Class (adults) and no one wanted to eat them. What?!? They said they were too cute to eat! They did ask to take some to their grandchildren, so of course I said that would be fine. I mean, what was I going to do with 25 cupcake pops? Here is a picture of mine. Since it is Easter, I displayed mine in an Easter Basket. If you want to make some, visit http://www.bakerella.com/

Happy Easter!

Easter Story Cookies for Children

2009-04-06T09:51:00.000-07:00

By: Sherry Personette

Every year about this time when everyone starts talking of Easter, bunnies, and spring break, I always have at least one child in my class ask me, "What is Easter?" It hurts my soul to think there are children that have no idea who Jesus is, and what Easter is all about. Reality is, many don't know Jesus. Those of you that do, I hope will complete this cooking activity with your children. It is not my creation, but given to me several years ago, and I can't remember who passed it on to me. If you enjoy this activity, please pass it along to others so others might know more about our Lord and Savior.

Easter Story Cookies
To be made the evening before Easter
1 cup whole pecans
1 tsp vinegar
3 egg whites
pinch salt
1 cup sugar
Ziploc bag
wooden spoon
tape
Bible
Preheat oven to 300 degrees (this is important, don't wait till you're half done with the recipe!)
Place pecans in a Ziploc bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3.
Let children smell the vinegar. Put 1 tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
Sprinkle a little salt into childrens' hands. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
So far, the ingredients are not very appetizing. Add 1 cup sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16.
Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Happy Easter!

Carrot Cheesecake Muffins

2009-04-02T16:34:00.000-07:00

By: Sherry Personette

Santa eats the cookies and Rudolph eats the sugar cubes you leave out; why not leave some carrot muffins for the Easter Bunny?

Carrot Cheesecake Muffins or Surprise Bunny Muffins
8 oz. softened cream cheese
2 T. granulated sugar
2 t. freshly grated orange zest
1/3 cup softened butter
½ cup light brown sugar
2 eggs
2 T. fresh orange juice
½ cup evaporated milk
2 t. freshly grated orange zest
1 ¼ cups shredded carrots
½ cup plumped white raisins
1 ¼ cups all purpose flour
1 t. baking powder
½ t. cinnamon
¼ t. cardamom
Blend cream cheese, 2 T. granulated sugar and 1 teaspoon orange zest and set aside until needed.
Cream butter and brown sugar until light and fluffy. Beat in eggs one at a time.
Add 2 T. orange juice and the ½ cup evaporated milk.
Stir in the orange zest, carrots, and raisins, thoroughly blend.
Gently stir in 1 ¼ cups flour, baking powder, cinnamon, and cardamom.
These are muffins, do not over mix!
Spoon 2 T. batter into each greased muffin tin.
Spoon 1 T. cream cheese mixture on top. Cover with another T. remaining batter. Bake at 350ºF for 15-20 minutes.
Plumped raisins: Place raisins in 1 cup of water in a microwave safe dish. Microwave for
1 1/2 minutes. Let set 5 minutes, drain.

Vanilla Blackberry Martini via Royal Thai

2009-03-26T15:40:00.000-07:00

By: Jennifer Personette

After the Mardi Gras parade in Downtown San Diego, when most people were catching beads and chugging beers, Lindsay and I ducked into Royal Thai for dinner and drinks.

After the Royal Thai Sampler (Pot of gold, satays, shrimp and spring rolls), the Kang Khiao Waan (green curry with bamboo shoots, eggplant, calamari and shrimp) and lots of Vanilla Blackberry Martinis, we quickly agreed that we'd found a gem on J Street in the Gaslamp District of San Diego!

I wanted to share the super easy and delicious Vanilla Blackberry Martini recipe:

1 oz. Blackberry Liqueur

1 oz. Vanilla Vodka

Shake with ice and strain into a martini glass. It is even better if you garnish with a blue monkey!

I have to give a shout to our new favorite server in San Diego, Debbie.

Black Bean Dip

2009-03-25T15:31:00.001-07:00

Black beans provide a good source of fiber, magnesium, and folate. I put this together one day when I was hungry for something, but had nothing in the house that sounded good. I found a single can of black beans and presto...

By: Sherry

Black Bean Dip
1 15 oz. can of rinsed and drained black beans
3 cloves garlic
2 T. lemon juice
1/3 cup olive oil
1 ½ cups fresh parsley if you don’t have, use fresh cilantro
Salt and pepper to taste
Place all ingredients in food processor and pulse until the mixture is finely chopped.
Garnish with fresh parsley and serve with homemade chips.

Use kitchen scissors to cut flour tortillas into triangular shapes. Place on cookie sheet, brush with olive oil and sprinkle with Kosher salt. Bake at 350 degrees until lightly brown, about 10 minutes.

Open Faced Cucumber Sandwiches

2009-03-20T14:29:00.001-07:00

By: Sherry Personette

If you’re thinking about planting a garden this spring be sure to include cucumbers. I really prefer the English cucumber or Burpless variety. Most of the time these names are used interchangeably. They are long, slender, and smooth. They are wrapped in plastic to help with their shelf life, instead of being coated with a thick wax. You will find very tiny seeds, if any, so they make a great cucumber sandwich. These are great for showers, tea parties, and Easter brunch!

Open Faced Cucumber Sandwiches

1- 3oz. pkg softened cream cheese
½ t. garlic salt
½ t. dill weed
10 slices of white bread
1 seedless cucumber (English or Burpless)
Combine the softened cream cheese, garlic salt, and dill weed. Using a biscuit cutter, cut small rounds of bread. Using the tines of a fork, begin at one end of the cucumber and pull down the sides to make stripes. Repeat around the cucumber and thinly slice. Spread each round of bread with the cream cheese mixture and top with a cucumber slice. Garnish with chopped, fresh dill.

Evaporated Milk vs Sweetened Condensed Milk

2009-03-18T14:25:00.000-07:00

By: Sherry

Have you ever accidently used evaporated milk in a recipe when you were supposed to have used sweetened condensed milk? Why do some recipes call for evaporated milk? Can you substitute whole milk for evaporated milk? All of these are good questions.

Evaporated milk is fresh milk that has been heat treated to remove most of the water, thus the name, evaporated. Evaporated milk is very handy to keep in the pantry. You can use it as an equal substitution for regular milk in macaroni and cheese, puddings, custards, and such. It will make dishes creamier since there is less water in the milk. You cannot use fresh milk as a substitution for evaporated milk ,when the recipe is to be cooked to remove water, as in a cooked chocolate icing. You can cut evaporated milk with equal parts water and use it in cereal if you’re in a pinch. One downfall in using it this way is the canned taste some people claim to taste. Evaporated milk comes in regular, low-fat , and fat free forms.
Sweetened condensed milk is fresh milk that has been evaporated and sugar added. It is very rich, sweet, and sticky. Many desserts will call for this type of canned milk, so read the label carefully when shopping. Try this quick caramel recipe.

Pour 1 can of sweetened condensed milk in a glass pie plate, and cover with foil. Place inside a larger pan half filled with water. Bake for 1-1/2 hours at 400 degrees. Scrape caramel into a mixing bowl and whip! Yummy! Makes a great ice cream topping!

BLT Salad and Avocados

2009-03-01T17:52:00.000-08:00

By: Sherry

How do you know when an avocado is ripe? If an avocado is too green, it is not ripe. Placing a green avocado in a brown paper bag along with an apple for 2-3 days will ripen it for use. Black avocados that are beginning to pull away from the skin are too ripe. Look for dark green to black avocados. Apply gentle pressure with your thumb and see if it is starting to give a little. If it is, it is just right! It will easily scoop away from the thick peel. Avocados have no cholesterol and they provide significant amounts of potassium, iron, magnesium and calcium. Try one sliced on a sandwich.

If you’re craving the summertime BLT, try my salad version! This homemade, creamy, avocado dressing is scrumptious!
B.L.T. Salad
Dressing:
1 ripe avocado, peeled
½ cup sour cream
¼ cup milk
¼ cup mayonnaise
1 T. lemon juice
2-3 garlic cloves, peeled
6-7 drops hot sauce
Salt and pepper to taste
Process ingredients in a food processor. Store in an airtight container in refrigerator 1-2 hours to blend flavors.
Salad:
1 head iceberg lettuce
2-3 medium tomatoes, cut into wedges
12 oz. crispy cooked bacon, crumbled
Combine salad ingredients.
Croutons
To make your own croutons, cube old bread. Place in a skillet and drizzle with olive oil. Stir until lightly golden.
Top salad with croutons and dressing, toss, and eat!

Indian Curry Debunked!

2009-02-24T08:43:00.000-08:00

By: Jennifer

While dining at my new favorite Indian restaurant, Bombay in San Diego, I got into an interesting conversation with our server. Of course, I couldn't pronounce any of the curry dishes on the menu, so I was asking about each one of them. If you've ever dined with me, you know that I take entree selection very seriously. I have to choose wisely, I always like to end up with the very best and most interesting thing on the menu. The list of curry dishes was about 10 selections long.

There were spinach (Sagwala), butter (Makhani), and even mushroom (Ginger Masala) varieties. People often assume all curries are just "curry" flavored and are all alike. They aren't! When referring to Indian food, curry is pretty much another word for sauce. So, don't assume that you don't like Indian food because you don't care for curry powder. There is something for everyone! My favorites? Nariyar (coconut sauce with onions and spices) and Madras (curry sauce with mild spices, garlic, onion, and cherry tomatoes).

The next time you enjoy Indian, don't forget the garlic Naan. Can't go wrong with carbs!

Butter is Better!

2009-02-21T13:59:00.000-08:00

By: Sherry

Butter has such a great flavor. In my cooking classes, people are often surprised that I will use any brand of butter. What they don’t realize is that butter is an agricultural product, so it has to have a USDA stamp of approval. Butter is graded similar to children in elementary school. It is given a grade of AA, A, or B, depending on color, flavor, and texture. Butter that is graded AA is the butter you and I buy in the grocery store. So, I figure if the best brand you can buy has an AA grade of approval, then the off brand that has the same grade, must be just as good. Butters that are graded A or B are the butters used in manufacturing products that we purchase, as prepared foods in the stores. Butter is simply heavy cream churned into a solid state, (this could be a great lesson on matter).

You can purchase it as most people do with salt, or without salt. Some bakers say they only use unsalted butter when they bake. I, on the other hand, use it in all my baking except for things where the salt will leave salt rings. Pastries such as phyllo will often show salt rings, so I prefer using unsalted butter here. You have to find what you like.

When Jen was in kindergarten her class made butter by shaking heavy whipping cream in a baby food jar. She has never forgotten how much fun it was , to see the cream transformed into something she could spread on a cracker. Maybe that’s when she first became a “foodie.” To this day, I make butter every year with my class so they might have that same experience. If you want to try this with your children, simply purchase some heavy whipping cream and half fill a jar that has a tight lid. It starts out as a liquid. Now, start shaking. Shake, shake, shake. In about 10 minutes the liquid will change into a solid. There will still be some liquid left, so pour this out. Add some salt and spread on crackers. Make some buttery memories!

Crab Sandwich Thanks to Point Loma Seafoods

2009-02-19T09:48:00.000-08:00

By: Jennifer

Okay, I've had three more crab sandwiches since I blogged about Point Loma Seafoods a week ago. It is hard to believe that something so delicious is so simple. Here it is:

- Two slices of FRESH sourdough bread (about 1/2 inch thick)

- Light coverage of tarter sauce on one slice

- Tons and tons of FRESH cooked crab meat

To make this at home I think it is easier to use meat from the crab legs.

Enjoy!!

Pine Nuts aka Pignolias

2009-02-15T17:29:00.000-08:00

By: Sherry

I love to use pine nuts, they add a great crunch and when toasted can really enhance a recipe. I started wondering, what exactly are pine nuts? I live in Georgia, in the heart of millions of pine trees, and have never seen a pine nut in the pine cones in my yard.

Well, I did some research and pine nuts are the edible seeds of pine trees, just not the pine trees I am surrounded by. The very popular pine nut, or pignolia is a small ecru-colored seed from pine cones, measuring about 1/4 to 1/2 inch long. They have a sweet buttery flavor when raw, but are also used toasted. Now, you are probably thinking you have never seen this nut in any of the pine cones around your house, and you're right. Pine nuts are imported from other countries where they come from wild uncultivated trees. There is a specie that is grown in Colorado, but not the common ones we usually have in our kitchens. It takes many years to produce the nuts and are then harvested by hand. Now you know why you pay about $3.00 for a mere 2 ounces in the grocery stores.

I like to toast them by placing them on a cookie sheet for 8-10 minutes at 350 degrees. Keep a close watch, if they get too toasted, yuk! They are a must for making pesto. Try my pesto recipe and see for yourself. Let me know if you like it!

Pesto Sauce
2 cups fresh basil
2 T. pine nuts, toasted
2 T. freshly grated parmesan cheese
2 cloves garlic
½ t. salt
¼ cup olive oil (more or less)
Black pepper to taste. Put all the above in a blender. Serve over pasta or on bruschetta

Seafood Doesn't Get Any Fresher

2009-02-12T13:10:00.000-08:00

By: Jennifer

I discovered something that will be a new staple in both my dining and cooking worlds. Point Loma Seafoods. They are right on the water in San Diego...no wonder everything is so fresh!

I stock up on mass amounts of fresh seafood or I can order from their menu and enjoy it on the water . They also filet and smoke any fish that you catch yourself. I had the crab sandwich which was fantastic. I will be experimenting over the next few weeks to make it at home. I will follow later with the recipe. Simple and delicious.

I loved it so much I took pictures!

Cocktail of all Cocktails: Jennifer's French Martini

2009-02-11T10:08:00.000-08:00

By: Jennifer

You will get several definitions of a French Martini. Here is my rendition:

1 part vodka (I prefer Bombay Sapphire but most people don't like pine needles)

1/2 part Chambord or another raspberry liqueur

2 parts pineapple juice

Shake with ice and strain. The drink will be a frothy pink! I like to garnish with a wedge of pineapple.

Enjoy!

New Fling Chocolate from Mars

2009-02-09T13:30:00.000-08:00

By: Jennifer

Who knew that there is a chocolate bar just for women? I didn't until I saw it with all of the other impulse items at the grocery store. Fling, manufactured by Mars, is a lower calorie and lower fat alternative to sinfully delicious chocolate. It has 170 calories per pack (two fingers or bars).

A couple of things:

- Packaging: Definitely feminine. While I personally think it is a bit over-the-top oozing with pink and girly delight, it DID stand out from the rest of the "normal" candy bars and treats.

- Positioning (remember, I am in advertising): "Naughty but not that naughty." Thanks for the double meaning Fling, you caught me. The website even says things like "eat it with the lights on" and "sneak in a quickie."

- Taste: eh. It is pretty much a reduced taste Twix bar (also made by Mars). I think I would rather spring for the extra 110 calories and have a full-flavoried Twix.

- Look: The chocolate shimmers. Yep, you read it correctly, the chocolate actually shimmers. The shimmer comes from an ingredient called Mica. Maybe Fling was under the impression that the young women of America would sacrifice taste for bling?

Finally: I guess Mars has some groundbreaking research or insight that the ladies of the world were lacking a chocolate bar made just for them. I'd love to see it.

Mother-Daughter Duo Looking for TV Home for New Show...

2009-02-05T14:49:00.000-08:00

The Like Mother Like Daughter duo features two generations of food-lovers and entertainers. Together, they create amazing takes on classics, make reference to years of cooking together, and make an awesome statement for mothers, daughters, and families alike.

ABOUT SHERRY:

Growing up in the midwest, Sherry had childhood dreams of becoming a baker (she jokes today, mostly to be able to constantly experiment and taste her own creations). Down the road, the life of a military wife and mother of two didn't exactly pave the way to bakery ownership!

Living in all corners of the U.S. allowed her to meet and entertain people from all over the world. She still tells stories of each of her recipes, recounting the individuals that inspired each of them -- whether it be authentic Russian Torte or Vietnamese Egg Rolls. While living in Honolulu, Hawaii, Sherry was honored by General Mills when she won an International Baking Contest for her original recipe "Easy but Elegant Raspberry Bars." Most recently, she was featured in the Valdosta, Georgia Newcomer's Guide for her Caramel Apple Cake!

Kindergarten teacher by day and chef extraordinaire by night, she quickly became the go-to person for recipes, cooking, and entertaining. After years of compliments and countless requests to learn straight from the source, Sherry's Kitchen was born.

Sherry's Kitchen is headquartered from her very own kitchen -- where she performs cooking demonstrations, classes, and catering projects. Customer favorites include a "Little Italy" class which features chicken marsala and her Kid's Summer Cooking Camps where kids develop basic culinary skills from icing a cake to planting an herb garden.

In addition to her "full plate," Sherry and husband Phil own two coffee shops and cafes called The Daily Grind, which feature delectable menu items like The Tribune Wrap.

Some of Sherry's signature recipes? 16-Layer Chocolate Cake, Baklava, Chicken Kiev

ABOUT JENNIFER:

Food, cooking, and entertaining were high priorities in the Personette household. As long as she can remember, Jennifer has worked side-by-side with her mom and best friend in the family room of their home -- the kitchen. At the early age of five, Jennifer was already baking and won a contest for her cake decorating skills!

In her twenties, Jennifer's life was all about entertaining. Baby and wedding showers, birthdays, and dinner parties were filling up her calendar. A busy ad executive, she always found time to do what she loved -- labor for hours to create one-of-a-kind menus and themes that made all of her venues unique and kept friends and guests talking for years. Catering grand openings for local showrooms and events topped her list of entertaining accomplishments.

Now, in her thirties, Jennifer is constantly experimenting with new and eclectic mixes of foods, supporting Sherry's Kitchen with innovative recipes and adding a modern twist to her mom's classics.

Some of Jennifer's signature recipes? Butternut Squash Lasagna, Bacon Wrapped Shrimp and Scallops with Citrus Salsa, and Pomegranate Duck Salad

Enjoy our demo...

Rachael Ray makes dog food, really?!

2009-02-05T09:27:00.000-08:00

By: Jennifer

Now, I am in advertising so I can appreciate the power of a brand and the power of a likable spokesperson. But when I saw Rachael Ray's line of "Nutrish" dog food, I laughed out loud. And when I did, the gentleman next to me asked if I was laughing at Rachael Ray's attempt to expand her empire into the canine world. I felt a little better that it wasn't just me. I went to the web site this morning and "she" (ha ha) actually makes the food with EVOO...now I am even more annoyed. I think I would buy dog food by Amy Winehouse before dear Rachael Ray...

I think this may be the point where Rachael Ray has jumped the shark.

Two Favorite Restaurants

2009-02-04T16:29:00.001-08:00

By: Jennifer

They could not be MORE opposite. Oceanaire and

Chick-fil-a. Wow. I've been to both of them about a hundred and one times. My wallet definitely leans toward Chick-fil-a...but my heart loves the ambiance and ever-changing menu at Oceanaire. The staff at the Atlanta seafood room knows me so well, they started making custom menus for me...I will be at Oceanaire San Diego this weekend...I haven't been there since moving here this fall!