Archive for the ‘ Food – Cooking ’ Category

Ain’t No Such Thing…

…as too much coffee and chocolate…

I made this over the holiday weekend…

It’s an Ina Garten/Barefoot Contessa recipe called Frozen Mocha Mousse.

A little time consuming but really easy to make, it’s worth the time and effort.

Here’s a side view…

Here’s the link to the recipe.

G’head, indulge, treat yourself!

Pi v. Pie

Today is Pi day!

It’s the day we celebrate the mathematical constant   π

I don’t know where the “we” comes from; the only math I celebrate is when my check book balances!

Frankly, it should be pie day, not pi day!

San Francisco hippie and physicist with time on his hands, Larry Shaw started the celebration of PI Day in 1988.  He led a march – really what is with all the marching in the country – and then he and the staff ate pies.

Since then, it’s been a thing.

For some.

Mostly nerds.

In 2014 they got really pushy and declared March Pi month.

Honestly, give people an inch!

If we’re gonna have a holiday celebrating Pi, it should be PIE DAY, and we should have this.

Frisch’s Strawberry Pie

What you’ll need.

  • 1 pie shell, 9inch, baked
  • 4 cups strawberries, fresh and sliced
  • 12cups water
  • 34cup granulated sugar
  • 2 tablespoons cornstarch
  • 3 ounces strawberry gelatin

Here’s how you do that!

  • In baked pie crust add sliced strawberries.
  • In small saucepan, mix water, sugar, and cornstarch and bring to boil. Boil until mixture is clear and thick, approximately 2 minutes.
  • Remove saucepan from heat and add the strawberry gelatin, stirring until dissolved. Pour this over the strawberries in pie shell. Chill and serve.

Or, you could drive to Ohio and pick one UP!

…never fear, here’s one!

Today is Tom Bawcock’s Eve.  It’s an annual festival held on December 23 in Cornwall, England.

You may remember the duchy of Cornwall as Camilla, the wife of HRH Prince Charles goes by the title of Duchess of Cornwall even though she’s technically The Princess of Wales, but no one has the cojones to call her that since Diana, Princess of Wales died with the title and well…everyone loved Diana and hated Camilla.

But, I’m off track.

Shiny object, what can I say?

The festival takes place in the tiny village of Mousehole and is a celebration of the legendary efforts of local yokel, Tom Bawcock.  Seems Tom was determined to rid the village of a famine by going out to fish in a terrible storm.

His efforts were successful, he brought in a haul, and the folks created not only the celebration, but a special dish called Stargazy pie.

It’s a mixed fish, egg, and potato pie.

Oh, and you’re supposed to leave the heads on the fish so they can stick UP.

The original pie included sand eels, horse mackerel, pilchards, herring, dogfish, and ling.

Some folks, for grins add a seventh fish, but the traditional pie is made of pilchards (sardines.)

Sounds divine, right?

Before adding the fish, they should be skinned and boned except for the head and tail.

The celebration has been going on for some time, but it was first mentioned in print in 1927 by one Robert Morton Nance.

Nance isn’t quite sure there really was a Tom Bowcock.  Seems Bowcock could be a muddling of the French term beau coq, a herald of new light in pagan times – as in the rooster that awakens the farmers and fishermen of Mousehole every sunrise.

Nance also believes the festival has pre-Christian origins, and that there may not have really been a Tom involved.  Bowcock is used in Shakespeare’s Twelth Night, when someone asks, “Why, how now, my bawcock?”  And since Tom is pretty run of the mill as far as names go, it could be any man, fisherman or not.

So, if you don’t have enough Christmassing to do and need another reason to party, well, you’re all set.

There’s a link to the recipe below if you’re game.

Just click here for directions.

Let me know how the pie turns out!

And if you want, you can have a parade with lanterns, sometimes they do that!!

Fun times.

Nacho Man.

Today is the International Day of The Nacho.

Now that’s a reason to party!


History tells us nachos originated in Piedras Negras, Mexico.  It’s just over the border from Eagle Pass, Texas, and back in the 1940s, a few wives of US Soldiers stationed at Fort Duncan were in Piedras Negras shopping and stopped for lunch.  The restaurant had already closed for the day, but the manager, Ignacio “Nacho” Anaya Moreno, created a new dish with what was left in the kitchen.


And, viola!, nachos were born!

He cut the remaining tortillas into triangles, fried them UP, added cheese, jalapeño, meat, lettuce, and guacamole, and the girls went nuts!

They asked what it was called and he replied, “Nacho’s especiales,” or Nacho’s specials, and their lack of knowledge of the Spanish language gave rise to the dish’s name.

What would we be eating if his name was Enrique?

Anaya moved to the Moderno Restaurante in Piedras Negras where they still use his original recipe.  He later opened his own place which he called “Nacho’s Restaurant.”

His recipe first appeared in a cookbook in 1954.

The dish took Texas and the Southwest by storm and eventually became a staple of Tex-Mex cuisine.

Now it’s ubiquitous.

Ignacio Anaya Moreno died in 1975, a bronze plaque was erected in his honor in Piedras Negras and October 21 was declared International Day of the Nacho!

Now that’s a party I can get behind!

Happy Nacho Day!

Here’s the original recipe and a picture.

Makes 12 wafers.  Recipe is adapted from a 1969 interview with Ignacio Anaya.
3 corn tortillas
1 cup shredded longhorn cheese, about 3 ounces by weight

1 Tbs Canola Oil
12 Pickled Jalapeño slices
Preheat oven to 350ºF
1.  Brush the oil on both sides of each tortilla, cut each into quarters, and bake them in a 350ºF oven for 15 to 20 minutes.  They will turn a darker brown, but do not let them burn.
2. Shred the cheese and distribute it among the tortilla triangles.  Place a slice of Jalapeño on each.
3. Bake the triangles in a 350ºF  oven for about 5 minutes until the cheese is bubbly.  Alternately, you can place them under the broiler for a minute or so.

(Recipe credit:  Adan’s Blog.)