Beef Bourguignon

This came out of Real Simple magazine and I have to say the sauce is INCREDIBLE! The only thing is, the way they want to you cook the meat just does not give it time to get nice and tender. It's just too fast. So I would suggest altering the recipe as follows. Use a 2 lb roast...put it in a crock pot with a box of beef stock ( or homemade for you stock snobs)and let it cook all day. Then make your bourguignon ( man that's hard to spell) sauce. The secret weapon is a little can of condensed Campbell's Golden Mushroom Soup. I'm guessing if your a stock snob this will probably not work for you either...but trust me it rocks!

2 lb rump roast or another lean roast...I know everyone wants "marbling" but I like it lean and just cook it all day....it will be super tender and fall apart.
10 oz mushrooms ( I added a little extra cause I love the mushroom...baby portobello and button)
1 sm bag frozen pearl onions
1 can Campbell's Golden Mushroom Soup
2 Cups of good red wine ...DO NOT USE THAT "Cooking wine" Please!!! If you wont drink it don't cook it. ( I know I can use condensed soup and box stock...but this I'm picky about)
1/4 tsp fresh ground pepper
1/2 tsp kosher salt
1 Tablespoon Olive Oil
OK....here we go...After you have cooked your roast let it rest for about an hour...it should be cool enough to slice 1/2 of it up into 1" cubes ( I like to use the rest for sandwiches.) Over medium heat put your tablespoon of olive oil in a pan and add your meat. Toss it around till you get some nice caramelizing going on...this will give a little something special to the sauce. Remove the meat and set aside. Add your mushrooms and onions and cook until all the liquid evaporates off your vegetables and you get a nice color. Add 2 cups of wine and cook down till about half of that liquid is gone. Add your can of mushroom soup plus 1/4 cup water...bring to a boil, add your meat. Let it all get incorporated and simmer for about 10 minutes.

This is a beautiful dish and it tastes complex (it's the wine)...but relatively easy to make. I served it with some grilled asparagus and a baguette.
Now on to the sandwich. You can use the rest of your baguette for these yummy sandwiches the next day! I slice a few mushrooms and start to cook them in a pan with a little butter...I like them to get a little crunch on the edges and carmelization ( carmelization makes the world go round). Once the liquid is gone deglazed the pan with some red wine...just enough to make a rich sauce. Butter your baguettes and pop them face down on a cookie sheet at 400...watch them so you just get a nice warm crusty texture.
Pile your meat on the baguette sprinkle with a little season salt, layer on your mushrooms, then pour some of that thick sauce over the top...grate a little fresh Parmesan cheese over the top. Put the lid on your sandwich and slice it up! This is SOOOO GOOD!

Pizza Snob

For those of you who know me, you are aware of my pizza issue. I just don't get it. My taste buds are obviously SO refined that pizza does not nor has it ever seemed like a good idea. It is the sauce and cheese thing. It's like a warm box of wine to me...not really appealing, but, it will do in a bind. Then, a friend of mine introduced me to a FABULOUS and easy hors-devours. It is pizza-like in appearance, but with a fantastic twist. It's the vegetable version of a fruit pizza. So, put that room temperature glass of Franzia away and celebrate the New Year with this slightly different and very pretty addition to the table.

Vegetable Pizza
1 baked pizza crust
1/2 cup mayonnaise
8 oz cream cheese
1 packet of ranch seasoning
random fresh vegetables to your taste (I used tomato, cucumber, red and green peppers) shredded cheddar cheese to sprinkle on top

Mix the mayonnaise and cream cheese together along with the seasoning packet. Add chopped vegetables and sprinkle with cheese. POOF it is finished.

Cookie-A-Day #4 Cherry Coconut Bars

Have a cherry bar this Christmas

It's the best one of the bunch

I don't know, how far they'll go

So have one with your lunch

Have a cherry bar this Christmas

It's not been on the floor

Tastes so good, like cookies should, so you'll come back for more.

Oh, but, the coconut.Sprinkled to and fro.

Goes on the cherry bar.

It's not just for show.

Have a cherry bar this Christmas.

And in case you didn't hear.

Oh by golly, have a cherry bar this Christmas.

This year.

1 cup all-purpose flour
3 tablespoons confectioners' sugar
1/2 cup cold butter (no substitutes)
FILLING:
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped walnuts
1/2 cup quartered maraschino cherries
1/2 cup flaked coconut

In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool on wire rack.
For filling, combine the eggs, sugar and vanilla in a bowl. Combine flour, baking powder and salt; add to the egg mixture. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

Cookie-A-Day #3 Russian Tea Cakes

Sing this one to the tune of White Christmas aloudwhile you sit in your office in front of everyone sothat you can go home early because you have LOST YOURMIND!

I'm dreaming of a white cookie, just like the ones made out of dough
where nuts are baked on, the sugar's caked on, the kind that looks a lot like snow
I'm dreaming of a white cookie, like the ones I really love to bite, man they really taste out of sight and may Russian Tea Cakes all be white Russian Tea Cakes.

INGREDIENTS
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

DIRECTIONSPreheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream butter and vanilla untilsmooth. Combine the 6 tablespoons confectioners' sugarand flour; stir into the butter mixture until justblended. Mix in the chopped walnuts. Roll dough into 1inch balls, and place them 2 inches apart on anungreased cookie sheet.

Bake for 12 minutes in the preheated oven. When cool,roll in remaining confectioners' sugar.

Cookie-A-Day #2

Here is a little ditty devoted to our Aunt's "ChristmasTree" Christmas cookie!

Oh Cookie Baum

Oh Christmas cookie, oh Christmas cookie

We made you oh so hasty

Oh Christmas cookie, oh Christmas cookie

Your dough of almond Paste (eeey)

you started as a pile of mush

your not a tree, more like a bush

Oh Christmas cookie oh Christmas cookie

You really were quite tasty

Pictured is the cookie cut in half. This is #2 for our Countdown to Christmas Cookie-A-Day! This cookie is the second to the last in yesterdays photo.

1 cup butter
1/2 cup sugar
1 tsp vanilla
1 3/4 cup flour
1 cup finely chopped nuts
1 bag of chocolate kisses
green sugar
powdered sugar.

Mix everything butter, sugar, vanilla, flour, and nuts. Form the "tree" around the chocolate kiss. Bake at 375 for 10-12 minutes. While cookie is still warm roll in powdered sugar and sprinkle with green sugar. There you have it! Yummy little "Christmas Trees".

Cookie A Day

Hmmm where to begin....I think smack dab in the middle with the "Salty Hugs". I don't know if this is really a "cookie", but it's close enough. This is perfect for you salty/sweet lovers out there.

1 bag Seyfert Extra Dark, Extra Salty Round Pretzels
1 bag Hershey's Hugs ( white chocolate/mint)
1 lg bag Plain M&M's ( Christmas Colors)

Place a sheet of wax paper on a plate that can be put in the microwave. Fill the plate with the pretzels. Add a Hershey Hug to the center of the pretzel. Microwave on high for approximately 1 minute & 20 seconds. Immediately remove from microwave and put an M&M in the center. As you push in the M&M try to move the melted hugs to fill in any blank areas. Leave on wax paper & slide on to a cookie sheet. Put in the freezer for 15 minutes.
Take these to the office Christmas party and they will be gone in no time flat!

Turkey Veggie Roll-Ups

If I were a plate full of leftover turkey, this is what I would be.

These really could be made with your favorite veggies. 1 roll-up... Serves 2. This makes a nice alternative this time of year as well....you know...because of all the cookies. By the way we will be starting our Countdown to Christmas Cookie- A- Day tomorrow!

8-10 asparagus tips
1/2 orange bell pepper
green leaf lettuce
4 slices of turkey
1 sun-dried tomato/basil tortilla

For the sauce
2 Tablespoons sour cream
1 teaspoon fresh chopped Greek Oregano
1 teaspoon fresh chopped flat leaf Parsley
Pinch of Morton's Light Salt

After everything was spread out on the tortilla we lightly salted the turkey and veggies again as well as added some fresh cracked green and red pepper.

Roll up and serve! If you want to serve as appetizers we recommend subbing the sour cream for cream cheese and letting them chill in the refrigerator for about 2 hours. This makes them MUCH easier to cut and they will stick together better!

Fwoodie Tawk

Substitution is an evil word. I should know as I have just substituted for the most evil group of middle schoolers on the face of the earth. So, lets pretend that the real vanilla left because she washaving a baby and I (the imitation vanilla substitute) decided to come in and add flavor to the souffle. Then, all of the eggs with their ipods and headphones decided to gang up on me, the imitation vanilla substitute, and create utter chaos! It was all a big deflated souffle. Do you get what I'm saying? Do you? You crazy foodies....I knew you would understand. Now, here is a cheesecake with no substitutes.

Mandarin Cheesecake (This makes a small cheesecake)
3/4 C crushed graham crackers
2 1/2 T butter-melted
2 T sugar

Mix and bake for 5 minutes at 325 degrees

Mix
1/4 C sugar
1 1/2 t lemon juice
8 oz cream cheese
1.2 t vanilla
1 egg

Put filling in prepared crust and bake 25 minutes at 325 degrees.

For Topping
Juice of 1 11oz can Mandarin oranges
1/3 cup orange juice
1 T cornstarch
1/4 cup sugar
1 drop red food color and 1 drop yellow

Bring to a boil for 1 min
Place your Mandarin oranges around the edge of the cake and pour your topping in the center covering the entire cake.

Chill for 2 hours and enjoy

Confetti Chicken

One time I was in a parade where I had the privilege of riding on the back of a corvette. It was owned by the guy that ran the local Dairy Queen. Now, how can I describe this guy? I don't want to say pompous...as I am a good girl I am, but, he was pompous. There, I said it. Before I got into the car he made me take my shoes off so that I didn't track in any dirt. (because I had obviously been to a mud buggy race or something....jerk...I'm clean I tell you CLEAN!) Any-who, what I enjoyed the most that day in the parade were the clowns that threw confetti directly into the car. It doesn't get much better than that....dirty dirty confetti in his pretty pretty car. I love clowns.

[ Shelly here... what my sister Robin failed to mention to you in her little story about clowns and jerks is the REASON she got to ride in jerks corvette....hehe...but I am going to tell you....She was in a beauty pageant and HAD HAIR AS BIG AS TEXAS! BWAHAHAHA]

OK on to the recipe,

3/4 cup chopped onion
1/2 cup diced celery
2 cups potato, cubed
2 cups chicken broth ( from the 2 chicken breasts you will cook)
Simmer in sauce pan for 20 min
Next combine in Large casserole
2 chicken breasts, cooked and cut into small pieces (about 3 cups)
1 can cream of chicken soup
1 cup sour cream
4 oz mushrooms
2 cups frozen mixed vegetables
2 teaspoons Worcestershire sauce
1 teaspoon salt
pepper
add simmered vegetables

Mix together
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup milk
1 Tablespoon ea green and red pepper
1 cup shredded cheese ( Cheddar or whatever you like)

Spoon on top of casserole mixture. Bake at 350 for 40-45 minutes. Sprinkle 1/4 cup cheese on the top and put back in oven for 5 minutes to melt cheese.

Christmas Vandals

Hello Everyone. It isn't often that I write on a serious theme, but, our home was recently violated....and at Christmas time. Video surveillance caught these two vandals standing next to my home. The suspect on the left can be identified by the prison tattoo of a tear on his left eye. He goes by the street name "g-bread man" and is known for his handy work in rainbow graffiti. He calls it "ice-in" the place. During the night this crime took place he had one accomplice who managed to elude the camera. He appeared to be scantily clad wearing only 3 large strategically placed green, orange, and red buttons. The only audio that could be deciphered was something about "bite me". If you have seen these scum-bags, please let me know. I eat guys like this for breakfast.
Recipe:One store bought gingerbread house kitOne toddler to place candy in his mouth and then onto the gingerbread house

MERRY CHRISTMAS! AND YOUR WELCOME! ;)

Chicken Fact

Fact - Alektorophobia - Fear of chickens.
Freak out the Alektorophobiac in your life with this recipe for Chicken and Potato Soup!

2 chicken breasts
6-8 cups chicken stock
2 medium potatoes peeled and cubed
1/4 cup peas
1/4 carrots diced
1 clove of garlic minced
4 sprigs fresh thyme
salt and pepper to taste

Boil and shred chicken...add rest of ingredients...now is that so scary!

Chili Grudge

Chili Grudge...When I was in the fifth grade my uncle bought me a really, really cool pink jacket. It was like a souped up "Members Only" jacket. It had EVERYTHING. This included several zipper pockets, puffy sleeves with small pleats around the shoulder, snaps, shoulder pads, and well, you get the picture. It was the 80's. So there I was, minding my own business, walking down the hall to return my lunch tray when out of NOWHERE a 6th grader ran into me with her tray spilling chili all over me and my jacket. I was devastated. She didn't even say she was sorry. She just kept walking. I will NEVER forgive her.
Now here is a recipe for chili that didn't come from a grade-school cafeteria. We call it second day chili because it tastes perfect the day after you make it.

1 lb lean ground beef (or turkey)
2 Tablespoons chili powder *your taste...I think this is a mild chili
1 Tablespoon ground cumin
1 large red onion diced (save some for garnish)
1 green bell pepper diced
1 large can of kidney beans
3 cans of crushed tomato's
olive oil
salt and pepper to taste.
sour cream and cheddar cheese to garnish

Put a little olive oil in a LARGE pot and saute your onions. Don't cook them to long just get them soft. Add your chili powder and cumin, mix it up. Add your ground beef and cook till no longer pink. Add green bell pepper, tomato's, and beans. Let cook for at least an hour. Salt and pepper as needed, or sneak in a little more chili powder or your favorite hot sauce. Chili is one of those things the longer it cooks the better it gets. This is great on a cold day when you have plenty of time to let it sit on the stove all day. Even better when you eat it the second day! Serve with a dollop of sour cream, a sprinkle of cheese, and a little onion.

W.W.M.D.... The other day I was dipping my biscotti and ran into a dilemma. It broke of and became a mushy glob on the bottom of my cup...and I still wanted it. Would it be impolite to face the ceiling, cup in mouth, for an extended period of time until the crumbs ooz down? What if they loosen and just plop onto your nose...then what? I like to ask myself "what would Martha do?" I know I know, Martha would politely finish the coffee portion and set her cup down...all finished...but, then what. She would wait until everyone had left and then she would gorge herself on Biscotti crumbs, chocolate chips, and marshmallow cream! This, my friends, is why I like Martha. I know that she is secretly a real train wreck therefor validating me as a person. Don't worry Martha. I still respect you.

Chocolate Chip Biscotti

1/2 Cup Sugar

1/2 Cup or 1 Stick butter

2 eggs

1/4 cup milk

1/2 t vanilla

3 cups flour

3 t baking powder

1/4 t salt

1/2 c mini chocolate chips

Mix sugar, butter, eggs, milk, and vanilla untilsmooth. Slowly add flour, baking powder and saltmixture. Mixture will be sticky. After ingredientsare well mixed you can add the chocolate chips andcontinue to mix. Divide dough in half. Shape eachhalf into 10 x 3 inch rectangle on cookie sheet withgreased hands. Bake for about 25 minutes until toothpick insertedinto the center comes out clean. Cool for about 15minutes.Cut crosswise into 1/2 inch slices. Turn slices cutsides down on cookie sheet.

Bake 10 to 12 minutes oneach side. Biscotti should be golden brown whenfinished.

Here's to the Banana...First you take your time picking out a nice bunch and they look really nice on your table for a day or two. Then you forget about them and they begin to turn and rot....maybe draw a fruit fly or two.....and then when they are just gross enough that you probably don't want to touch them...you cook them and EAT them. Here's to the Banana.

1/2 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
1 1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
2 eggs
1 1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 cup quick cook oats
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sour cream
1 cup mashed bananas
1 cup walnuts (optional)

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Mix flour, oats, baking soda, baking powder and salt in a medium size bowl. In a separate bowl cream butter, add brown sugar, sugar, allspice, nutmeg and beat till fluffy. Mix in eggs and vanilla. Add the 1/2 the dry ingredients as well as the sour cream and 1/2 of the banana... mix well. Add any left over ingredients mixing very well! If you like you can add some nuts, but I like to use all of mine for decorating the cake. Pour batter into cake pans. Bake about 30 min and let cook for 5 in the pan.

Cool completely before Icing! Ice with your favorite Cream Cheese Frosting and decorate!

Catch the RiceImagine going to a place where you are forced to sit with a bunch of weird strangers around a potentially dangerous, hot surface while another stranger flips knives in the air and at the same time cracking terrible jokes....and cooks your meal....all for your amusement. "please don't talk to me, please don't talk to me" I say to myself...and of course. Chef: "You, in the corner, want to catch a bowl of rice?" "If you do, your meal is free" Me: "No, that's all right. I'm fine" Chef: "Aw common now, you catch the rice" Me: "No, ummm, no thanks" Chef: "You scared to catch the rice?" "ah ha, don't be scared to catch the rice, it won't hurt you." Me: (in my head of course) No, you freak, I don't want to catch the rice, I'm not scared of the rice, I just don't want to catch your damned rice. Now fix me some chicken and get me a cocktail....I just put up with this crap because you are such a good cook....why! Why can't take out be this good! mmmm...teriyaki chicken. (reality) "O.K. I guess I will catch the rice." ...and you know what? My meal was NOT free. Now here is a great home alternative for when you don't feel like catching the rice.

1 3 1/2 lb chicken
3/4 cups teriyaki sauce (recipe follows)

TERIYAKI SAUCE
1 cup shoyu
1 cup sugar
1 3" piece fresh ginger, peeled and sliced
4 cloves garlic crushed and peeled
2 tablespoons bourbon

Stir together shoyu and sugar in a small saucepan over low heat until sugar dissolves, about 2 minutes. Add ginger, garlic and Bourbon and simmer for about 30 minutes. Remove and discard ginger and garlic. Sauce will keep in a sealed container in refrigerator for at least a month. Makes about 1 1/2 cups.

Preheat oven to 375 degrees. Rinse chicken and pat dry with paper towels. Tuck wings under back and tie legs together with kitchen string. With a pastry brush, coat chicken inside and out with teriyaki sauce. Put chicken in a roasting pan and roast for about 1 hour, basting every 15 minutes. If you want a darker colored bird, baste more frequently. Chicken is done when juices from leg, when pierced with a knife, run clear. Allow chicken to rest for 20 minutes before carving. Garnish with scallions and spoon small amount of teriyaki sauce over bird. The is from the Saveur Cooks Authentic American Cookbook under Tutu-Man's Chicken with Teriyaki Sauce.

Thats right...Tutu-Man!

"O.K. everyone, it's time to pair off. Let's square dance." Now, don't get me wrong, Cadice and I made a nice pair on the dance floor, but, I never really understood the relevance of square dance to my freshman academic career. Especially in an all girls gym class. Wouldn't it have made more sense for us to sit around a break-room eating lean cuisine while we judged the school secretaries style of parenting and watched passions? I mean, THAT would have prepared me for real life. Now, here is a better pear than Candy and I ever made. Courtesy of Ina Garten....we just love her! Oh and one more thing, this would be excellent with berries if you don't want to use pears!

1 tablespoon unsalted butter at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra large eggs at room temperature
6 tablespoons all purpose flour
1 1/2 cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy, such as Poire William
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar

Preheat oven to 375 degrees. Butter a 10 x 1 1/2 inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar. Beat the eggs and the 1/3 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.

Meanwhile peel, quarter, core and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature. sprinkled with confectioners' sugar.

First I will pop your eye out and swish it around in my mouth a few times. Then I will put it back in. Your lips will be red and luscious, like your wife's used to be. I will dig your ears out from the back yard where I placed them earlier this year......and when I am through, I will store all of your body parts in your keister. I love you Mr. Potato Head.
Sincerely,
Little Johnny

Now, here is a recipe for Potato Salad with Sausage from the cookbook simply titled "French".

1 pound small wazy potatoes
2-3 tbsp dry white wine
2 shallots, finely chopped
1 tbsp chopped fresh parsley
1 tbsp chopped fresh tarragon
6 oz cooked garlic sausage, such as kielbasa
For the Vinaigrette
2 tbs Dijon mustard
1 tsp tarragon vinegar or white wine vinegar
5 tbsp extra virgin olive oil
salt and freshly ground black pepper

In a medium saucepan, cover the potatoes with cold salted water and bring to a boil. Reduce the heat to medium and simmer for 10-12 minutes until tender. Drain the potatoes and refresh under cold runing water. Peel the potatoes if you like or leave in their skins and cut into 1/4 inch slices. Sprinkle with the wine and shallots. To make the vinaigrette, mix themustard and vinegar in a small bowl, them whisk in the oil, 1 tbsp at a time. Season and pour over the potatoes. Add the herbs to the potatoes and toss until well mixed. Slice the sausage thinly and toss with the potatoes. Season with salt and pepper to taste and serve.

* This salad is often served in bistros and cafes as a starter. You can also serve the potatoes on their own.

Have you ever held your dogs collar while somebodyelse called his name in the other room? Have you everroasted mini-marshmallows over a candle? Have youever spent the day in your pajama's with a bag ofcheetos and the brat pack? Have you ever made a danceroutine to an ABBA song with your sister?....and youare 30? A tribute to being snowed in. Now here is a festive cookie for all of you northerners caught inthe snowstorm.

1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour

In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.

Preheat oven to 375 degrees F (190 degrees C).

On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Lemony Snippets

Lemony Snippets...I was once given the gift of lemon balm and told to plant it in my yard. The person who gifted me this kryptonite, this lemon balm is now my arch nemesis. Laura Ingalls, I just have one thing to say to you, Miss Beetle only smelled of lemon verbena because she planted a little sprig and it took over her home and got into her sweat glands. At first it is pretty and you pluck a little here and there to make tea or sachet's. Slowly it creeps under the deck and into your yard. The next thing you know it smells like lemons when you mow, when you walk, and when you hang out on the deck for a barbecue. The lemon smell slowly takes over your nose, your dreams, your mind, your life, and when you have had enough, you put the house on the market to sell and you tell the potential buyer about it....so that she can make tea and sachet's. Now, here is a great recipe for lemon bars.

1/2 cup butter

1/3 cup powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

3 large egg yolks

1 large egg

2 cups all-purpose flour
Preheat the oven to 350 degrees.

Beat butter in mixer till it begins to soften. Add powdered sugar, extracts, egg yolks and egg, and flour... beat until combined. Grease a 9x13 inch baking pan. Spread dough into bottom of pan.Bake for 20 minutes or until done.
While baking the crust make the filling by mixing the following...
5 large eggs2 1/2 cups sugar1/2 cup lemon juicezest from one lemon
Poor this over your crust and bake for another 30 minutes. Let cool completely before cutting. Many people sprinkle powdered sugar over the top, but I find this makes my teeth curl. Enjoy!

Dear Beanie Weenie song Mom, It has come to my attention that you are feeding your children beans and hot dogs from a CAN. I thought perhaps someone should let you know that beanie weenie is neither nutritious, or delicious, no-matter what the little kid in the commercial says. I would also like to suggest that you seek some professional help for your lack of ambition as you have chosen to open a can rather than cut up a hot dog into some baked beans. Thank you.P.S. Check our our recipe for Hericots Verts (that's french for green beans yee haw). Maybe your sunken face, pasty, malnourished children would prefer something along these lines. Don't hate me for my honesty...I do it for the children....sigh.
1 pound French string beans, or regular old green beans if you can't find french.

Kosher salt
1 red onion, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
Olive Oil
Freshly ground black pepper

Preheat oven to 425 degrees. Blanch beans in salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop cooking. When they are cool, drain and set aside.
In a large bowl toss the onion and peppers in 2 tablespoons olive oil and sprinkle with salt and pepper. Spread on baking sheet and roast for 15 minutes. Toss with spatula every 5 minutes to be sure the vegetables roast evenly.
Just before serving, reheat the beans in a saute pan. Drizzle with a little olive oil. Sprinkle with salt and pepper and arrange on platter. Spoon the roasted vegetables over the beans and serve hot or at room temperature.